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(A) 



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(C)' 



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"no man can be wise on an EMPTY STOMACH.' 




Cook book 



A COLLECTION OF RELIABLE RECIPES FROM 
EXPERIENCED HOUSEKEEPERS. 



Published by the Ladies of the Charity Circle. 



Oshkosh : 

W. M. CASTLE. PRINTER, 
1891. 



km3 



4- 



i 

Copyright, 
1891. 



THE QUEST. 



We numbered three, Faith, Charity and I— 
We three were sent by "Daughters of the King" 
To find a road leading to hearts of men. 
One morn the sun rose gaily in the East— 
Rose-crowned we started on our pilgrimage ; 
We journeyed 'long the great highway of life 
'Midst hurrying, worrying crowds of human kind, 
And many questioned as we passed them by. 
We closed our mouths, nor told of our great Quest. 
Thus had we journeyed on for many days 
'Till weak and worn we fainted by the way, 
W 7 hen suddenly Experience we met. 
His ancient face bespoke a veteran's life. 
Grimly he said ; "What doeth ye, fair maids ?" 
Straightway we told him of our Quest 
And why we wandered forth so far from home. 
He pondered long, then smiled sardonically 
And said : "Pray follow me and I will lead, 
But leave all thoughts of romance here behind, 
The road to Palate-gate is practical. 
Men render up their lives for stomach's sake." 
"Kind sir," said Hope, "Art thou not over-bold ? 
Have I not seen great men give all for art ?" 
(7) 



"The art of cooking ?— Yes, sweet maid, thou hast." 
With pleasant converse reached we then the gate 
And we three stood agaze bewildered. 
Experience waived his magic wand and said : 
"The power I give ye now strange things to see.' 1 
Merry old Comus then arose and bowed 
And sang a jolly song joined by his crew. 
They sang of "rare Ben Johnson" who had made 
Comus the king of royal, merry cheer. 
Again their voices rose with one accord : 
"Food is the subtle magic of the brain, 
The never-ending force of human will. 
This is the road leading to hearts of man- 
And woman-kind, for bread is mortal life." 
The road was flour-strewn and fruit-bedecked 
And lead through fields of boundless plentitude. 
Translucent jellies quivered in the sun. 
Like old Mont-Blanc, snow-capped, aglint with light. 
Mountains of snowy bread peaked toward the sky 
And pies were thick as dandelions in June. 
Ambrosial food, fit for the gods was seen 
On every side, while nectar flowed in crystal 
Waves like a swift running tide. 
All kinds of game were heaped on clear ice-bergs 
And puddings rolled about like tumbled fruit. 
And angel-food floated like feathers in the 
Breeze, and ices swung from all the branching trees- 
While much we saw that is writ here within— 
'Twere better told by "Daughters of the King." 

Mrs. J. M Hurs. 

(8) 



PREFACE. 



This book is offered for sale by The Charity Circle of 
Oshkosh, a non-seetarian organization of King's Daughters, 
consisting of thirty members engaged in charitable work. The 
object of the publication is to raise the funds needed to carry on 
our work during the coming winter. 

These recipes have been used by the ladies of Oshkosh and 
other cities, and are indorsed by them as thoroughly practical. 
Duplicate recipes were in some cases received, and more of a single 
kind than could be used with due regard to the space to be filled 
and the proportion to be maintained between the different depart- 
ments of the book. In the final arrangement of the material, there- 
fore, some recipes were necessarily omitted. 

We desire to express our sincere thanks to the ladies who so 
kindly assisted us, and to Davis Bros., of the Winnebago Mills, 
and the Kimberly Clark Company, both of Neenah, for their gen- 
erous donation of paper. 

We hope that our venture at book-making may prove accept- 
able and useful to many houskeeepers, and profitable to our own 
good cause. 

THE CHARITY CIRCLE. 

Oshkosh, Wis., October, 1891. 



O) 



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All orders receive prompt attention. 

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Street, respectfully offers her services 
to the Ladies of Oshkosh and vicinity as a 
First-Class Caterer at Very Reasonable 
Charges. 

Weddings, Receptions and Large Parties 
a Specialty. 

Address, in person or by mail, 

IViiSS CARRIE JANNUSH, 

82 School Street, 

Oshkosh, Wis. 



ORGANIZED 1889. 



RE-ORGANIZED 1891, 




IPDSTBIBL EINJHE, i 



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Orders taken for Saratoga 
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(E) 



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flmeKiea's Greatest Fu*nisheFs, 
317 to 327 Grand Avenue, MILWAUKEE, WIS. 

(F) 



CONTENTS. 



Bread, - 


PAGES. 

- 15— 40 


Cakes, - 


41- 


- 74 


Cookies, - 


- 77- 


- 96 


Custards and Pppimc 


97- 


-104 


Croquettes, - 


- 107- 


-111 


Catsups i\n Sinrwc 


115- 


-120 


Drinks, 


- 121- 


-128 


Eggs, - 


131- 


-134 


Fish, - _ _ 


- 135- 


-150 


Frostings, 


151- 


-154 


Tck Out? a tvtc a xtti Tr>tfc 

- L ^ J -' ^ AY I v -a Al o AiXJJ -Lv^liis, - - 


- 155- 


-164 


Jellies and Jams, 


165- 


-171 


Meats, - 


- 173- 


-193 


Oysters, - . 


195- 


-200 


Pastry and Pies, 


- 201- 


-217 


Puddings and Sauces, - 


219- 


-236 


Pickles, - 


- 237- 


-245 


Poultry and Game, 


247- 


-254 


Salads, - 


- 255- 


-262 


Soups, - 


263- 


-272 


Vegetables, 


- 273- 


-279 


Confectionery, 


281- 


-287 


Hints to Housekeepers, 


- 289- 


-292 


Medicinal, 


293- 


-296 


Toilet, 


- 297- 


-300 


Miscellaneous, 


301- 


-304 



(13) 



UMefield mills 



THE FOOTE-GOMISH HIIUINI EDMFAWY, 

(LIMITED) 



"PRIDE OF THE WEST." 
"STRAIGHT GRADE." 
"OLD GOLD." 
BOLTED MEAL. 
GRAHAM. 

MILL AND OFFICE, CORNER BROAD AND RIVER STREETS. 

OSHKOSH, WIS. 

TELEPHONE 23. 

(14) 



CHOICE 
FLOUR. 



Chemical Laboratory Rush Medical College, Chicago 
Wm. Dichmann, Esq., Oshkosh, Wis. 

Dear Sir: I have examined the can of your Coin Baking Powder, and 
I find it to be a pure cream of tartar baking powder and free from alum, 
phosphates and carbonate of ammonia. Yours Respectfully, 

WALTER S. HAINES, M. D., Prof, of Chemistry. 

To those who may not know of Prof. W. S. Haines we would cheer- 
fully say that from a personal acquaintance with him, we know him to 
possess a rare ability as a chemist and to be honorable in the highest 
degree. Hence an opinion emanating from him is thoroughly reliable 
and places the Coin Baking Powder among the purest baking powders 
made. T. P. RUSSELL. 

G. M. STEELE. 



BREAD 
BREAKFAST AND TEA CAKES. 



"Would you know how first he met her ? 
She was cutting bread and butter."— Goethe. 



YEAST. 

One handful of hops boiled in two quarts of 
w 7 ater (hops in bag). 

Six good-sized raw potatoes, grated, stir potatoes 
into boiling hop tea and add 

Two tabbespoonfuls sugar. 

One tablespoonful salt. 

One tablespoonful ginger. 

When cool, add yeast to raise. 

After it is well raised, put in jug, cork tightly, 
and keep in cool place. 

Miss Sadie Goe. 



(15) 



Coin Flavoring Extracts are True Fruit Flavors. 



YEAST. 

Take one good pinch hops, put in bag and boil 
in one qnart water until water is yellow, take out 
hops and add four grated raw potatoes, boil five 
minutes. 

Take from lire and add 

One-half cup of salt and 

One-half cup of sugar. 

When hike warm add one small cup of yeast. 

Mes. John Washburn. 

YEAST (old reliable). 
Four good sized potatoes or six small. Boil the 
potatoes, remove from the water and mash firfe. 
Throw away the water, then take about three 
pints of water and a small handful of hops, one cup 
of sugar, one tablespoonful of salt (good measure). 
Plare the hops in a bag and throw into the three 
pints of boiling water. Put the sugar and salt 
into the mashed potato. When the hops have 
boiled, so that the strength is out, strain on the 
potatoes. Boil all three together twenty minutes. 
When cool enough add one large cup of yeast to 
start it. 

Mes. J. A. Adams. 



Uichmann's Spices are StrMy Pure. 

(16) 



Try Dichmanris Self- Raising Buckwheat. 



WHEAT BREAD. 

One pint of milk. 

One small cup of yeast. 

A little salt. 

A small tablespoonful of shortening. 

Boil the milk and let it partly cool; put the 
shortning into it; put the salt, yeast and milk into 
flour and mix in a hard sponge, about supper time, 
kneading about twenty minutes. Let it raise until 
about nine o'clock; then knead it down and leave 
it until morning. Place in tins and when light, 
bake. In the summer time after kneading it the 

scond time put it down cellar until morning. 

* G-uss. Adams. 

BREAD. 

One pint of sweet milk. 
One tablespoonful of butter. 
One scant tablespoonful of sugar. 
One teaspoonful of salt. 

Put butter, sugar and salt in a bowl, pour scalded 
milk over this and stir until dissolved; if com- 
pressed yeast, use one quarter of a cake, dissolved 
in one-half cup of water; if pototo yeast, use one- 
half cup, and eight and one-fourth cups of flour. 
This makes two loaves; knead fifteen minutes, 
let stand over night, in morning put into tins, 
and let raise again and bake. Mrs. Topliff. 



The Coin 'Baking Powder is the Best. 

(17) 



Coin Flavoring Extracts are True Fruit Flat 



vors. 



BREAD (very nice.) 

At noon boil one quart of milk 

One pint of water. 

Three tablespoonfuls of sugar. 

One tablespoonful of salt. 

One tablespoonful of shortening. 

Let cool, then add one cake of compressed 
yeast, or one cup of home-made yeast. 

Mix in hard loaf, cover closely and let raise 
until supper time; then knead down and put in 
icebox until morning. Early in morning make 
mto loaves and raise again and bake. This 
quantity makes four loaves. 

Miss Mary Hicks. 

SALT RISING BREAD. 
One cup of sweet milk. 

One quart boiling water, poured on to the milk. 

One tablespoonful of sugar. 

One-half teaspoonful of salt. 

Let this stand until milk warm; stir in flour to 
thickness of sponge; keep warm until it rises, then 
put the sponge in flour and add enough milk or 
water to make three good sized loaves; rise again 
then mix well into three loaves and rise again; 
bake in a moderate oven 



Mrs. X. Boyixgton, 

Stevens Point, 'wis. 



Dichmann's Spices are Striffly Tun 



(18 



Try Dicbmann's Self- Raising Buckwheat. 



CURRANT BREAD. 

Use Mrs. Brown's Oshkosh Roll recipe, making 
stiff as for bread. 

Add one pound dried currants; after it has 
raised the first time. Bake in loaves. 

Mrs. C. D. Cleveland. 

ROLLS. 

Scald one quart of new milk, then stir in one- 
half cup butter, and flour enough to make a stiff 
batter; beat one-half hour, cool. Soften one cake 
compressed yeast in a little water, and mix 
thoroughly into the batter; let raise. 

When light stir in one-half cup sugar, whites 
of two eggs beaten stiff and enough more flour to 
make a very stiff dough. Let raise again ; when 
light cut it down with a knife, and when it puffs 
up the second time roll out one-half inch thick, 
then lift from board and let it shrink all that it 
will. Then cut out, butter, fold and put close 
together in pan, let raise until very light, then 
bake in a quick oven. Glaze with butter. 

Mrs. B. W. Eatox-. 



The Coin 'Baking Powder is the Best. 

(19) 



Coin Flavoring Extracts are True Fruit Flavors. 



ROLLS. 

Pour one pint of boiling milk over one pint of 
sifted flour. 

Two tablespoonfuls of butter. 
One tablespoonful of lard. 
Two of sugar and a little salt. 
When luke-warm add 

One-half cake of 3-east, dissolved in a little 
water. 

Mix in the morning. After two hours mix 
again and let it raise two hours more, then roll 
thin, cut with a biscuit cutter; spread a little 
butter on one end and roll over; put in pans, let 
them rise, bake ten or fifteen minutes. These 
are nice for biscuit. 

Mrs. J. E. Kenxedy. 

OSHKOSH ROLLS. 
One pint milk. 
One quart sifted flour. 
Two tablespoonsful sugar. 
Two tablespoonsful butter and 
One of lard. 
One-half cup yeast. 
A little salt. 



Dichmann's Spices are Striffly Ture. 

(20) 



lansens Empire For Factory. 




Importers and Exporters. 



The Leading Manufacturers of 




In the Northwest. 

Sealskin Qarrrieats 



A SPECIALTY. 



Headquarters for 



FUE AND FEE-LINED 
OVERCOATS. 



LARGEST LINE OF 



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IN THE NORTHWEST. 



RAW FURS BOUGHT. 

The Redyeing, Refitting and Re- 
lining of Old Garments given care- 
ful attention. Send for Catalogue. 

HANSENS EMPIRE FUR 

FACTORY, 



373-375-377 EAST WATER ST., 
MILWAUKEE. 



151 and 153 Wabash avenue, 

CHICAGO. 



9. 8. ©laggett, 



DEALER IH 



DRUGS, WALL PAPER, 

Window Curtains, Cloth Shades, Curtain Fixtures. 

bRdWINQ : MATERIALS, i TR*KINQ i VAVtR, 

Drau/ipg papers, pap<?r Qrayoijs, Qrayoij, 
.^oIor$ ai?d Brushes. 

loo^et gfoe*, 140 (main £treef, . £>0$fto*$, TX>t0. 



F. S. IOESON, 



SELLS THE 



Beme^t palae<? <$oo\ 

AND 

A. 6r D. STEEL R/IUQES 



In order to be able to properly cook the many delicate and 
delicious dishes, receipts for which are found in this book you 
must have a first class stove, with ventilated oven and all the 
latest improvements. Either of the above named stoves will *ive 
satisfaction. 

(H) 



Try Dicbmann's Self- Raising Buckwheat. 



Heat the milk boiling hot, add sugar, butter, 
lard and salt and pour over the flour; when luke 
warm add the yeast. Mix early in the morning, 
knead at noon, adding flour enough for rolls. 
When light roll thin, cut with biscuit cutter, roll 
oblong, spread a little butter on one side and fold 
over. Place in pan, let rise, and bake fifteen 
minutes. Should be sponged at night in cold 
weather. Mrs. E. C. Brown. 

BREAKFAST ROLLS. 

Sift two quarts flour into pan, make hole in 
middle and put in one pint of milk previously 
boiled and cooled. 

One tablespoonful of sugar. 

Butter size of egg. 

One-half cake of compressed yeast. 

Pinch of salt. 

Stir stiff as cake, throw some flour over top. 

Mix about four o'clock and let rise until bed- 
time, stir in balance of flour and beat well. In 
morning turn out on board, roll out one-half inch 
thick, cut with biscuit cutter, spread with butter, 
fold over, and let rise and bake. Do not knead, 
and use no more than the two quarts of flour. 

Mrs. Mttrdock, 

Sha wano , Wis . 



The Coin ^Baking Powder is the Best. 

(21) 



Try Dicbmann's Self-Raising "Buckwheat. 



FRENCH ROLLS. 
One cup of milk. 
One-half cup of yeast. 
One teaspoonful of sugar. 
Two tablespoonfuls of lard or butter. 
A little salt. 

Boil the milk and lit it stand until luke-warm- 
mix the sugar and shortening through the flour 
thoroughly; then add the yeast and milk. Mix 
first in a soft sponge. When light mix into a 
hard sponge and let it rise. Roll out and cut into 
shapes. 

A Guss. 

BAKING POWDER BISCUIT. 
One quart of sifted flour. 
One teaspoonful of salt. 

Three heaping teaspoonfuls Coin Baking Powder 
Two tablespoonfuls of shortening. 
Milk ice cold. 

Mix flour, Coin Baking Powder and salt together 
rub in with the tips of the fingers, the shortening' 
Use milk enough to make it spongy, stirring the 
mixture with a broad-bladed knife. Spread on 
the board and pat out with the hands. Cut with 
biscuit cutter. Bake fifteen minutes with a quick 
fire 

Miss H. A. Adams. 



The Coin Baking Towder is the Best. 

(22) 



Coin Flavoring Extracts are True Fruit Flavors. 



POTATO BISCUIT. 
Two large potatoes boiled and mashed fine, add 
two tablespoonfuls flour, one teaspoonful of sugar 
and a little salt. Turn on one pint boiling water 
and stir till lumps are all out. When cold add one 
cup of yeast. Let stand four hours and stir as stiff 
with flour as possible. Then let stand two hours 
and knead it with one-fourth cup butter; let stand 
two hours. Roll out thin, spread with butter, 
double it, cut out, and when light, bake. 

Mrs. B lyman. 

XAILVXT BUNXS. 

Three cups of new milk. 

One cup of yeast. 

One cup of sugar. 

Flour enough for a stiff batter. 

Raise this over night. In the morning add: 

One cup of butter. 

One cup of sugar. 

One teaspoonful of soda. 

A little nutmeg. 

Flour till it is as stiff as bread. Let it rise suf- 
ficiently, then cut it out and let it stand till light. 

Miss Annie Sanders. 



The Coin "Baking Powder is the Best. 

(23) 



Try Dicbmann's Self Raising 'Buckwheat, 



GINGER BISCUIT. 
One cup of sugar. 
One cup of sour milk or cream. 
About one-half cup of butter. 
One even tablespoonful of ginger. 
One teaspoonful salt (scant). 
One small teaspoonful of socla. 
Mix soft, with flour and cut out like biscuit 
If you use sour cream, clo not use as much butter. 

Mrs. J. A. Adams. 
FRENCH ROLLS. 
One pint of warm water. 
One-half cup of lard. 
Two tablespoonsfuls of sugar. 
Two-thirds cup of yeast. 

Raise over night. In the morning add nearly 
a tablespoonful of salt; mould one-half hour raise 
until hght, roll out, cut with a cutter, butter and 

Miss Josie FitzGekald. 
FRENCH ROLLS. 
Two cups of milk. 

Two-thirds cup of shortening, lard and butter. 
Iwo-thirds cup of yeast. 

Put milk and shortening on stove and let it 
boil; let it cool and make a sponge and raise in a 

The Coin Baking Towder is the Best. 

(24) 



Coin Flavoring Extracts are True Fruit Flavors. 



warm place ; when light, mix and let rise again. 
Then roll out flat on board and let it rise again, 
then spread melted butter over the whole and 
cut out with biscuit cutter and fold one-half over 
other, put in tins and raise again; when light bake 
in a hot oven. Mrs. l. j. Stilson. 



COFFEE CAKE. 

Take two pounds of flour. 
Three-fourths pound of butter. 
Three eggs. 

One pint of warm milk. 
One cup of sugar. 

Two cakes of compressed yeast, dissolved. Mix 
well. 

Prepare evening before, cover and let rise over 
night. In the morning make into two rolls and 
place each in a three-quart pan with a tumbler in 
center to prevent closing and let rise second time. 
When ready for oven, brush over cakes one beaten 
egg and sprinkle chopped almonds, blanched; and 
bake; when done, brush over melted butter and 
sift over sugar; when properly made it is delicious. 

Mrs. Charles Ollerich. 

i 



Uichmann's Spices are Strictly Pure. 

(25) 



Try Dicbmann's Self- Raising Buckwheat. 



COFFEE CAKE. 

One cake of compressed yeast. 

Three pounds of flour, a little salt. 

Three-fourths cup of melted butter. 

Flavor; add one pint of milk, three well beaten 
eggs. Stir lightly with hands ; let this rise well 
Take dripping pan, place a cup in centre, roll out 
dough four inches thick and place in a pan around 
cup; join the dough together; let rise well. Beat 
one egg well, brush it over top of cake; then 
sprinkle chopped almonds and sugar over top Put 
in oven and bake until done ; before putting in oven 
remove the cup; if it does not come out easy let 
it bake a few minutes, then try. 

Mrs. Weidnee. 

COFFEE CAKE. 
Three pints of flour. 
Three eggs. 
One cup of sugar. 
One half pound of butter. 
One teaspoonful of salt. 
One yeast cake. 

Soak the yeast cake in cup of warm milk, add 
to the rest of the ingredients; after it has risen 
add enough milk to make a soft dough. Knead 

Dichmann's Spices are Strittly Ture. 

(26) 



Coin Flavoring Extracts are True Frui Flavors. 



and beat it twenty minutes. After it is done, use 
for the top the following : 

One-half cup of butter. 

One-half cup of sugar. 

Three tablespoonfuls of flour. 

Sprinkle cinnamon on top and put in the oven 
until brown. Josephine 
MUFFINS. 

One pint of sifted flour; one pinch of salt; one 
pint of milk; three eggs; one teaspoonful of pow- 
dered sugar; two teaspoonfuls of Coin Baking 
Powder. Beat the eggs and milk together, put in 
the salt and sugar, sift the flour and baking pow- 
der together into the first mixture, and stir all 
together. Butter the irons, and fill about half 
full. Have a medium hot oven. 

Mrs. J. Walker. 

MUFFINS. 

Three eggs; one goblet sweet milk; one goblet 
flour and a pinch of salt. Hattie v. Stilson. 

BREAKFAST MUFFINS. 

Two eggs, two cups of milk, two tablespoonfuls 
of melted butter, two small teaspoonfuls of corn- 
meal, two teaspoonfuls of Coin Baking Powder, 
two and one-fourth cups flour, Bake in deep gem 
irons. Very nice. Mrs. G. M. Steele. 

Uicbmann's Spices are Striftly Pure. 

(27) 



Com Flavoring Extracts are True Fruit Flavors. 

GUSTA'S RAISED MUFFINS. 
Two eggs beaten very light, one cup of warm 
nnlk one-half cup of butter, one-half cup of yeas" 
a little salt m eggs, when beaten. Flour enough 
to make a thicker batter than for pancakes. Beat 
well Stir up at night if you wish them for 
breakfast. Good. 



GRAHAM BREAKFAST CAKES 
Two cups of Graham flour, one cup of wheat 
flour, two eggs well beaten. Mix with sweet milk- 
to make a very thin batter, bake in hot gem irons 
and set on upper grate in oven to bake. Bake' 
fifteen minutes. a „ 

SARAH Bardex. 

WAFFLES. 

One-half pound fine flour, one pint thick, sour 
cream six fresh eggs, a little nutmeg, a small 
wineglass of rum. Stir well, eggs and cream, add 
gradually flour and spice, then the whites of 
well-bea en eggs, with the rum. Bake immediate- 
ly, sprinkle with sugar and cinnamon. To be 
eaten while hof This quantity will make fifteen 

Mrs. Richard Guexther. 



Dicbmann's Spices are StrMy Ture. 



(28) 



Coin Flavoring Extracts are True Fruit Flavors. 



BREAKFAST PUFFS. 

When moulding your bread into loaves, save 
out what will fill a pint bowl, and put in the ice- 
box. In the morning roll out as thin as pie crust, 
cut into strips about two inches wide, and fry in 
hot lard. Serve at once. mbs. e. p. Fixxey. 

BREAKFAST PUFFS OR POP-OVERS. 
One cup flour, one cup of milk, one egg, yolk 
and white beaten separately, one salt-spoonful of 
salt. Mix the salt with the flour, add part of the 
milk slowly, until a smooth paste is formed, add 
the remainder of the milk with the beaten yolk, 
and lastly, the white beaten to a stiff froth. 
Bake in hot, buttered gem tins or earthen cups, 
in a quick oven, half an hour, or until the puffs 
are brown and well popped over. 

Mrs. L. 0. Eerier y, Sr. 

BISHOP WILLIAMS' JOHXXY CAKE. 

One cup of corn meal, one cup of wheat flour, 
one cup of brown sugar, one cup of sour cream, 
two eggs, not beaten, one-half teaspoonful of 
salt, (small,) one-half teaspoonful of soda. Bake 
in a quick oven. ai es . l. w. Hull. 

Butte des Morts 



TDicbmann's Spices are Strictly Pure. 



Try t)icbmann's Self- Raising Buckwheat. 



CEEAM TOAST. 

One pint of cream, heated to boiling point two 
heaping tablespoonfuls of corn starch, blended 
smoothly in a little cold milk. Stir this into the 
hot cream, also two tablespoonfuls of hard butter 
When cooked sufficiently, slice the whites of 
three hard boiled eggs, and stir into this sauce 
Dip the toast into hot milk, well salted, then 
pour the dressing over, and grate the volks of 
eggs over all. 



Mks. F. B. Baexes. 



JOHNNY CAKE. 

One pint of sour cream, six eggs, one-half cup 
ot sugar, two cups of corn meal, one cup of flour 
one teaspoonful of soda, one teaspoonful of salt 
^ ery nice. ^ EDGyR g 



JOHNNY CAKE. 

Two cups of sweet milk, one-half cup of sugar 
two cups of corn meal, two eggs, butter, size of 
an egg, three teaspoonfuls of Coin Baking- Pow- 
der, one cup of flour. Mrs . a ^ 



Dicbmann's Spices are Striffly Tare. 



(30) 



Coin Flavoring Extracts are True Fruit Flavors. 



BUCKWHEAT CAKES, WITHOUT SODA. 

Scald one quart of milk until it boils, acid equal 
parts of wheat and buckwheat flour, until the 
batter is of the right consistency: a little salt. 
When nearly cool, acid a little yeast, set at night 
in a moderately warm place; when ready to bake, 
do not stir the batter, but dip with spoon, or pour. 
If these directions are carefully followed, the 
cake will be very nice and light. miss Paine. 

CORN MEAL PANCAKES. 

Two eggs, one tablespoonful of melted butter, 
one quart of thick sour milk, one teaspoonful of 
soda, two cups of meal, one cup of flour, a good 
pinch of salt. Mrs. G. B. Adams. 

CORN MEAL GRIDDLE CAKES. 

One cup of corn meal, one teaspoonful of salt; 
scald with one cup of boiling water; beat well, 
then add one and one-half cups of sweet milk ; 
let stand until cold; then add one cup of flour, 
into which sift one heaping teaspoonful of Coin 
Baking Powder. Lastly, aclcl two eggs, beaten to a 

Cream. Mrs. M. H; Eaton. 



Dicbmann's Spices are Stri&ly Pure. 

(31) 



Try Tficbmann's Self- Raising Buckwheat. 



BREAD PANCAKES. 
Three large cups of stale (not dried,) bread 
crumbs, three cups of hot milk, one-fourth cup 
of butter, three-fourth teaspoonfuls of salt, one 
and one-third cups of sifted flour, three teaspoon- 
fuls of Com Baking Powder, three eggs. Put the 
butter mto the milk; let the milk become hot- 
then pour it over the crumbs. Let it stand lone 
enough to thoroughly soften the crumbs, but be 

tT I 6 ?™ 17 C ° ld ' Put throu ^ h a f^it crusher. 
Then add the well beaten yolks of the eggs. Beat 

7m i Trt!, the * ° f the ^ beat- 
stiff Mix lightly, and if too thick, thin with cold 

milk. Bake on a hot griddle. 

Mrs. Parlan Semple. 

GRIDDLE CAKES. 
One pint of flour, one scant pint of sour milk 
two eggs, one teaspoonful of soda, one-half tea- 
spoonful of salt. Crush measure and sift the salt 
and soda into the flour. Mix thoroughly, add 
milk and beat well; then add the beaten yolks 
and lastly the whites of eggs, beaten stiff. 

Mrs. John Washburn. 



Dicbmann's Spices are Striclly Tun 



(32) 



Coin Flavoring Extracts are True Fruit Flavors. 



SOUR MILK GRIDDLE CAKES. 

Two eggs, two tablespoonfuls of butter, two 
cups of sour milk, two cups of flour, two scant 
teaspoonfuls of soda, one-half teaspoonful of salt. 
Beat the eggs in the mixing dish, add the sour 
milk and melted butter; then sift the flour with 
the soda and salt, into this mixture. This will 
make enough for four persons. By observing the 
proportions, you can add as many cups of sour 
milk as you wish. If you have not sour milk, 
sweet milk may be substituted; if so, do not forget 
to use Coin baking powder instead of soda. 

Mrs. L, H. Kimball, 

Neenah, Wis. 

BROWN BREAD. # 

Three teacups of corn meal, two teacups of 
boiling sweet milk, one teacup of molasses, one 
teacup of wheat flour, one teacup of sour milk, 
one teaspoonful of soda, one-half teaspoonful of 
salt. Stir the meal into the boiling milk; when 
cold add molasses and flour. Stir the soda into 
the sour milk, add the salt and mix all together. 
Steam three hours; bake one-half an hour, 

Mrs. Kimball. 



The Coin ^Baking Powder is the Best. 

(33) 



Try Dichrnann's Self-raising "Buckwheat. 



STEAMED BROWN BREAD. 
F our teacups of com meal, one teacup of good 
molasses, two teacups of Graham flour, one-half 
cup of bakers or domestic yeast, one teaspoonful 
of salt. Stir all together with warm water, and 
when it is light add a good teaspoonful of salera- 
tus dissolved in warm water. When stirred up 
for rising, make a stiff batter, thicker than for 
cake. This will make a loaf for a two-quart 
basin; or it can be put into deep smaller dishes. 
Steam three hours. Do not remove the cover or let 
the water stop boiling until the bread is cooked 
through, as it will fall and be heavy. When 
steamed, put into a moderate oven a half or three- 
quarters of an hour. An hour is still better if the 
oven is not very warm. This gives it the dark, 
rich color of Boston Brown Breach and more like 
the old brick ovens. In place of Graham flour, 
pieces of white bread can be soaked soft; squeeze 
the water all out, make fine, and press hard into 
the cup. Many prefer it to the Graham flour. If 
the latter is used, bran should be mixed with the 
flour, if what you have is bolted and none in it 
In raising, should it stand too long, and get a 
little sour, more saleratus or soda should be added. 

Mrs. Iv. E. Baebee. 



The Coin Baking Towder is the Best. 

(34) 



Coin Flavoring Extracts are True Fruit Flavors. 



STEAMED BROWN BREAD. 

One cup of sweet milk, two cups of^sour milk, 
two cups of corn meal, one cup of flour, one-half 
cup of molasses, one and one-half teaspoonfuls of 
soda, one teaspoonful of salt. Steam three hours, 
dry in a hot oven a few minutes. This mixture 
is very thin, but makes delicious bread. 

Mrs. G. W. Cate, 

Stevens Point, Wis, 

BAKED BROWN BREAD. 

One-half cup of molasses, two cups of sweet 
milk, one teaspoonful of saleratus. Dissolve in 
milk a pinch of salt, one handful of corn meal. 
Stir in Graham flour, until it is the thickness of 
sponge cake. Bake from forty-five minutes to one 
hour. Mrs. Emma Kimbekly. 

Neenah, Wis. 

"BILLY BENNETT'S BREAD." 

Two quarts of Indian meal, one quart of flour, 
one pint of sweet milk, one quart of sour milk, 
one large tablespoon!' ul of soda, one teaspoonful 
of salt, one cup of molasses. Steam two hours: 
bake one hour; this makes a large loaf. 

Miss Wixtee. 



The Coin "Baking Powder is the Best. 



Try TDicbmann's Self -Raising buckwheat. 



BROWN BREAD. 
One pin., 01 meal, one pint of flour, one pint of 
milk, one teacup of molasses, one teaspoonful of 
soda, one-half teaspoonful of cream of tartar 
Steam two hours and bake one hour. 

Mes. l. J. Stilsox. 

BROWX BREAD. 
One cup of corn meal, one cup of Graham flour 
one cup of wheat flour, one cup of sour milk one' 
cup of molasses, one teaspoonful of soda in milk 
a pinch of salt. Steam three hours. 

Mrs. Schooley. 



Shawano 



BROWX BREAD 



Two cup, yellow corn meal, one cup graham 
flour, one cup of white flour, two cups buttermilk- 
one-half cup thick sour cream, one-half cup 
molassas, two teaspoonfuls soda, one-half tea- 
spoonful salt, Steam in earthen pan two and 
one-half hours, and bake one-half hour Put 
enough boiling water into the kettle to steam the 
loaf, thus avoiding the necessity of lifting the 
steamer during the time. mbs. p aslax Semple . 



The Coin Baking Towder is the Best. 

(36) 



Coin Flavoring Extracts are True Fruit Flavors. 



CORN BREAD. 

Two whole eggs, one-half cup of molasses, one 
teacup of sour milk, one teaspoonful of soda, in the 
milk, one cup of corn meal, one-half cup of graham 
flour, one-half saltspoon of salt. Mix all ingredi- 
ents thoroughly and steam one and one-half hours. 

Mrs. G-. W. Btjrxell. 

BROWN BREAD. 

One pint of sweet milk, one pint of sour milk, 
two pints of corn meal, one pint flour, one teacup 
of molassas, one small tablespoon of soda, a little 
salt. Steam three hours and brown in OA^en. 

Murray Hill. 

GRAHAM WAFERS. 

One cup of creamed batter, one cup sugar, one 
cup of whole wheat meal, one-half cup of sweet 
cream, one egg. two teaspoonfuls of Coin Baking 
Powder, one-half teaspoonful of cinnamon, four 
cups of graham meal. Mix in order given, roll 
out, cut, and bake in a quick oven. 

Mrs. F. J. Gillixc4Ham. 



Uicbmann's Spices are Strictly Pure. 

(37) 



Try Tfichmann's Self -Raising Buckwheat. 



CHEESE STRAWS, TO BE EATEN WITH 
SALAD. 

Three heaping tablespoonfuls of flour, three 
tablespoonfuls butter, one-half cup of grated 
cheese, one-half saltspoonful of salt, one-fourth 
saltspoonful cayenne pepper.one fourth salt spoon- 
ful white pepper, one tablespoonful of milk 
beaten yolk of one egg, Mix dry ingredients 
together, add butter, milk and egg. Roll very thin 
cut in strips one-fourth inches wide and four 
inches long. Bake fifteen minutes in a slow oven. 

Mrs. J. H. Jenkins. 

CHEESE STRAWS. 

One-fourth pound of flour, two ounces of butter- 
rubbed into flour until smooth, two ounces of 
good cheese, grated, the yolks of two eggs, the 
white of one; a little salt. Mix all together,' roll 
out about one-fourth of an inch thick, place 'on a 
well-buttered tin, cut into very narrow strips, four 
or five inches long, bake in a moderate oven for 
five minutes, fill in a glass dish, laying two one 
way and two the other. They look nice and taste 
good. 

Mrs. Dodge. 

Jackson Street. 



Dichmann's Spices are Striffly Ture. 

(38) 



Coin Flavoring Extracts are True Fruit Flavors. 



CHEESE CRACKERS. 

Take wafer crackers, butter slightly and spread 
one tablesponnful of grated cheese on each 
cracker. Place in a quick oven until slightly 
brown. Xice for picnics and with after-dinner 
coffee. Miss Fannie Crane. 



CHEESE SANDWICHES. 

One-half pound of grated cheese, one tablespoon- 
ful of butter, yolks of three hard boiled eggs. 
Mash the yolks well, add cheese and melted butter. 
Mix well and spread on bread and butter. 

Mart Washburn. 



CHEESE SANDWICHES. 

Take bread and butter, put bits of a rich cheese 
grated, over the slices, cut very thin. Put in hot 
oven five minutes; this is nice for lunch. 

Mrs. E. H. Hor&H. 



Dichmann's Spices are Strictly Pure. 

{39) 



Try Dicbrmnn's Self- Raising Buckwheat. 



Dicbmann's Spices are StriMy Ture. 

(4-0) 



Chemical Laboratory Rush Medical College, Chicago. 
Wm. Dichmanx, Esq., Oshkosh, Wis. 

Dear Sir: I have examined the can of your Coin Baking Powder, and 
I find it to be a pure cream of tartar baking powder and free from alum, 
phosphates and carbonate of ammonia. Yours Respectfully, 

WALTER S. HAINES, M. D., Prof, of Chemistry. 

To those who may not know of Prof. W. S. Haines we would cheer- 
full}' say that from a personal acquaintance with him, we know him to 
possess'a rare abilitv as a chemist and to be. honorable in the highest 
degree. Hence an opinion emanating from him is thoroughly reliable 
and places the Coin Baking Powder among the purest baking powders 
made T - p - RUSSELL. 

made - G. M. STEELE. 



CAKES AND LAYER CAKES. 

"With weights and measures just and true, 
Oven of even heat. 
Well-buttered tins and quiet nerve, 
Success will be complete." 

ANGEL FOOD. 

One tumbler of flour. 

An even tea-spoonful of cream of tartar. 

Sift together six times. 

One and one-halfglass of granulated sugar. 

Sift once ; use fine sieve. 

Whites of eleven eggs beaten with a flat beater 
in the dish that the cake is to be stirred in. 

Add sugar slowly, not stirring, but just mixing 
ing it in lightly; then add flour the same way. 
Flavor with vanilla; bake in a slow oven from an 
hour to an hour and ten minutes ; turn up side 
down, let it remain in tin until almost cold. 

Mrs. Bex Smith. 

(41) 



Try T>ichmann's Self-raising 'Buckwheat. 



IMPROVED ANGEL CAKE. 
Whites of nine eggs, or ten small ones. 
One and one-fourth cups of sifted granulated 
sugar. 

One cup sifted flour. 

One-half teaspoonful of cream of tartar. 

Pinch of salt, added to eggs before beating. 

After sifting flour four or five times, measure and 
set aside one cupful; then sift and measure one 
and one-fourth cups of sugar; beat whites of eggs 
about halt add cream of tartar, and beat very, 
very stiff, stir in sugar, then 'flour, very lightly! 
Put in a pan in moderate oven at once, will bake 
in thirty-five to fifty minutes. 

Mrs. 0. Beach, 

ANGEL FOOD. 
Whites of twelve eggs. 
One tumbler of sugar. 
One and one-half large cups of flour. 
One even teaspoonful of cream of tartar. 
One teaspoonful of vanilla, 
Sift flour once before measuring. 
^ Sift flour and sugar each separately and several 
times together. Sift cream of tartar together. 

Miss M. A. Olcott. 

The Coin Baking Towder is the Best. 

(42) 



Coin Flavoring Extracts are True Fruit Flavors. 



ALMOND CEUST' 

Ten ounces of confectioner's sugar. 
Ten ounces of sweet almonds. 
One ounce of bitter almonds. 
Twelve eggs. 

Seven ounces wheat bread crnnibs, which must 
be sifted. 

Stir sugar, yolks of eggs, grated rind and juice 
of one lemon for fifteen minutes. 

Then add the almonds, which must first be 
blanched and grated; then stir again for riiteen 
minutes, then add bread crumbs, and quickly 
the whites of the eggs, well beaten, and a few 
drops of almond extract. Bake in a moderate 
oven one hour. Frost. 

Mrs. Richard Gttenther. 



ALMOND CAKE. 

Bake delicate cake in a loaf, flavor with almond 
extract and frost with yolks of three eggs, one 
cup of pulverized sugar; beat twenty minutes 
and flavor with almonds. Put whole blanched 
almonds on top. Miss Libbie Waters. 



The Coin "Baking Powder is the Best. 

(43) 



Try T>icbmann's Self -Raising 'Buckwheat. 



ALMOND CAKE. 
Whites of ten eggs. 

One and one-half pounds of pulverized sugar. 
One pound of butter. 
One-half cup of sweet milk. 
Five cups of flour. 

One pound of almonds, blanched and sliced. 

One teaspoonful of soda. 

Two teaspoonfuls of cream of tartar. 

Beat the butter and sugar to a cream with the 
hand. Add to this the whites, beaten to a stiff 
froth; then add the soda in the milk, the flour 
with the cream of tartar; last the almonds. 
Excellent. Mrs. We Wall. Sr. 

BLUEBERRY CAKE. 

Two-thirds cup of butter. 

Two cups of sugar. 

One cup of sour milk. 

Four cups of flour. 

Three eggs ; nutmeg. 

One teaspoonful of soda. 

Stir in as many berries as you can. 

Mrs. J. J. Spragve. 



The Coin Baking Towder is the Best. 

(44) 



Coin Flavoring Extracts are True Fruit Flavors. 

BREAD TART. 

One pound of sugar, 

One-half pound of grated rye bread, 

One-fourth pound of unblanched almonds, 

One-half ounce of cinnamon, 

Two ounces of citron, cut in pieces. 

Eight eggs. 

Stir the yolks of the eggs and sugar together 
for one-half hour; then acid bread, almonds, 
spices, and lastly the well-beaten whites of eggs. 
Then stir one-half hour. Bake in two deep jelly- 
tins and spread jelly between layers. 

Mrs. Chas. Oellerich. 

CHOCOLATE CAKE. 

Two cups of sugar. 

One cup of butter. 

One cup of grated chocolate. 

One cup of milk. 

Two cups of flour. 

Four eggs. 

One and one-half teaspoonfuls of Coin Baking 
Powder. 

Melt chocolate and milk together. Bake in 
square tins and frost. Mrs. Upham. 



TDicbmann's Spices are StriStly Pure. 

(45) 



Try T)ichmann's Self- Raising Buckwheat. 



CHOCOLATE MARBLE CAKE. 
One-half cup of butter. 
One cup of sugar. 
Two cups of flour. 

Two teaspoonfuls of Coin Baking Powder. 
Whites of three eggs. 
One cup of water. 

Cream butter and sugar, then add flour and 
baking powder, then eggs, and last water. To 
one-third of the batter, add one-fourth cake of 
baker's chocolate; flavor with vanilla; put in 
alternate light and chocolate, Bake in a deep 
tin. 

Mrs. Geo. Eudd. 

SAND CAKE. 
One-half pound of butter, stir till creamy. 
One-half pound of sugar. 
Four eggs. 

Four yolks, grated peel of one-half lemon; stir 
one-fourth of an hour. 

One-half pound of corn starch. 

One-half teaspoonful of Coin Baking Powder. 

Sift corn starch and baking powder together. 
Lastly add the four beaten whites of eggs. 

Mrs. Staudexeous. 



Dichmann's Spices are StriMy Ture. 

(46) 



Coin Flavoring Extracts are True Fruit Flavors. 



CREAM CAKE. 

Two cups of sugar. 
One-half cup of butter. 
One cup of cream, (sour.) 
Five eggs, 
Three cups of flour. 
One teaspoonful of soda. 

Ella Boyington. 

Stevens Point, Wis. 

COFFEE CAKE. 

One cup of white sugar. 

One cup of butter. 

One cup of New Orleans molasses. 

One cup of cold coffee, (strong.) 

Three eggs. 

One coffeecup of raisins. 
One teaspoonful of cinnamon. 
One-half teaspoonful of cloves. 
One-half nutmeg, citron. 
One teaspoonfui of soda. 
Three and one-half cups of flour. 
Bake one hour. 

Miss Mary Daly. 



TDichmann' s Spices are Strictly Pure. 

(47) 



Try Dicbmann's Self- Raising Buckwheat. 



DELICATE CAKE. 

One cup of sugar, one cup of butter, one-half 
cup of milk, one and one-half cups of flour, three 
eggs (whites), one teaspoonful of Coin Baking 
Powder. Cream the butter and sugar, add milk, 
then flour and baking powder, then whites of eggs. 

Mrs. Ben Smith. 

DELICATE CAKE. 

One cup of sugar, one-half cup of butter; cream 
together. Whites of four eggs, three-fourth cup 
of sweet milk, two teaspoonfuls of Coin Baking 

Powder. Flavor to taste. Mrs. Fernandez. 



DELICATE CAKE. 

One teacup of butter, one and one-half coffee- 
cup of sugar, two coff eecups of flour, three-fourth 
coffeecup of milk, two and one-half teaspoonfuls 
of Coin Baking Powder, whites of eight eggs. 
May use eight yolks and one whole egg, and rest 
same as above for layer cake. Mrs. upham. 



Dichmann's Spices are Stri&ly Turn. 

(48) 



Coin Flavoring Extracts an True Fruit Flavors. 



MRS. DEYERILL'S CAKE. 
Two pounds of flour, two pounds of sugar, one 
and three-fourth pounds of butter, stirred to cream, 
twelve eggs, the yolks beaten with the sugar and 
butter, the whites beaten to a stiff froth; two 
wineglasses of brandy in which rose leaves have 
been steeped; two grated nutmegs, one teaspoon- 
ful of soda dissolved in a tablespoonful of hot 
water. Beat all to a cream, add two pounds of 
raisins, stoned and chopped. Strew a teacup of 
flour over them before putting in cake. Put mix- 
ture in pan one and one-half inches deep. Bake 
in quick oven. This cake will keep three months. 

Mrs. Gulliford. 

ROSE LEAF CAKE, 
Two cups of sugar, one-half cup of butter, one- 
half cup of sweet milk, whites of three eggs, 
beaten stiff; two teaspoonfuls of Coin Baking 
Powder, flour to make a thick batter. Bake in 
small patty pans. Make a good frosting and add 
a few drops of fruit color, or cochineal to make it 
a rich pink. Ice the cakes except one; for this 
use the yolk of one egg, beaten stiff with sugar. 
Arrange the m on the cake stand by placing the 
yellow cake in the center and the pink ones 
around it like a rose. Mrs - b - w - Eaton - 



The Coin taking Powder is the Best, 

(49) 



Try TUchmann's Self Raising "Buckwheat. 



FRUIT CAKE. 

One-half cup of butter, one-half cup brown 
sugar, one-half cup molasses, one-half cup butter- 
milk, one teaspoonful of saleratus or soda, dissolved 
in the buttermilk, four eggs, one and one-half cups 
flour, one teaspoonful of ground cloves, one tea- 
spoonful of cinnamon, one teaspoonful nutmeg, 
two large cups chopped rasins, three-fourths cup 
sliced citron. If you like, add one wine glass of 
brandy. Bake in long deep pans. Very nice. Will 
keep a long time. ^ ^ w HrLL 

Butte des Morts. 



FRUIT CAKE. 

One-half cup butter, one-half cup brown sugar, 
one-half cup molasses, one-half cup sour milk, the 
yolks of four eggs, one-half teaspoonful of soda, 
one teaspoonful of cream tartar, one and one-half 
cups of flour, one cup raisins chopped fine, one cup 
currants, one teaspoonful of cloves, one teaspoon- 
ful of cinnamon; nutmeg; use whites of eggs for 
frosting. 

Mrs. Edwin Clifford. 



The Coin Baking Towder is the Best, 

(50) 



Coin Flavoring Extracts are True Fruit Flavors. 



FRUIT MARBLE CAKE. 

Light Part— One cup white sugar, one-half cup 
butter, three-fourths cup sweet milk, the whites 
of three eggs, one teaspoonful cream tartar, one- 
half teaspoonful soda, two cups flour sifted well, 
one teaspoonful of vanilla, one cup of hickory 
nuts, chopped line and floured with a little of the 
flour measured for the cake. 

Dark Part— One-half cup of brown sugar, one- 
fourth cup of butter, one-half cup of molasses, 
one-fourth cup of milk, one-half nutmeg, one 
teaspoonful of cinnamon, one-half teaspoonful of 
cloves, one-half teaspoonful of allspice, one-half 
teaspoonful of soda, one teaspoonful cream of 
tartar, two cups of flour, yolks of three eggs, one- 
half pound of figs, chopped fine; one-half pound 
of dates, chopped fine; one-half pound of seeded 
raisins, chopped fine, one-half pound of citron, 
chopped fine; one teaspoonful of vanilla. Flour 
fruit as before. Butter your mould, and put in 
the dark and light batter in alternate tablespoon- 
fuls. 

Mrs. C. B. Washburn. 



The Coin "Baking Powder is the Best. 

(51) 



Try ^Dicbmann's Self -liaising ^Buckwheat. 



FRITT CAKE. 

One teacup of butter, two teacups of sugar, 
three teacups of flour, one-half teacup of sweet 
milk, four eggs, one teaspoonful cream of tartar, 
one-half teaspoonful of soda, one pound of raisins, 
stoned; one-half pound of currants, one-fourth 
pound citron, cut fine, one teaspoonful each of 
cloves, cinnamon and nutmeg. Stir butter and 
sugar to a cream, add the milk, then eggs well 
beaten, then soda, dissolved in a little water, then 
flour in which cream tartar is sifted, then fruit 
and spices. Bake about one hour in a moderate 
oven. 

Mrs. Bex. L. Edgaetox. 

FRUIT CAKE. 

One pound of flour, one pound of butter, one of 
dark sugar, three of seedless raisins, two of currants, 
one of citron, cut in strips. Stir sugar and butter 
to a cream; eight eggs, beaten separately, one cup 
of coffee, one cup of molasses, one-half pint of 
brandy, one teaspoonful of soda, two heaping 
tablespoonfuls each of cloves, nutmeg and cinna- 
mon. Add fruit last thing, and bake at once. 

Mrs. G. W. Eoe. 



The Coin Baking Towder is the Best. 

(52) 



Coin Flavoring Extracts are True Fruit Flavors. 



. FRUIT CAKE. 
One pound of butter, one pound of the brownest 
sugar you can get. one pound of flour, one dozen 
eggs, one tea-spoonful of ground cloves, one table- 
spoonful of allspice, one tablespoonful cinnamon, 
one large nutmeg, four pounds best raisins, after 
seeded, one small cup of New Orleans molasses, 
one teaspoonful of socla or saleratus, two pounds 
of currants, one pound of citron, sliced, one-half 
glass of brandy, one-half glass of sherry or claret. 
Beat the butter (hard) and sugar to a cream; add 
the eggs, well beaten, and the flour alternately, 
then the cloves, allspice, cinnamon, nutmeg and 
molasses. Then add soda, dissolved in tablespoon- 
ful of milk. Put raisins and currants on paper 
with one-half cup of flour and mix well; then add 
this to the dough and put in the wine and brandy. 
Put alternate layers of the dough and citron in 
pan and bake from two to three hours. 

Mrs. W. G. Maxcy. 

WHITE FRUIT CAKE. 
One cup butter, two cups sugar, one cup sweet 
milk (scant), whites of five eggs, one grated cocoa- 
nut, one pound blanched almonds, cut fine, one 
pound of citron cut fine, three and one-half cups 
sifted flour, two heaping teaspoonfuls of Coin 
Baking Powder. Flour the fruit, adding it last. 

Miss Hay. 



TDirbmann's Spices are Strictly Pure. 

(53) 



Try Dicbmann's Self- Raising Buckwheat. 



COFFEE CAKE. 

One cup of sugar, one cup of shortening, one 
and one fourth cups of molasses, one cup of strong 
cold coffee, one cup of raisins, two cups of cur- 
rants, two eggs, one teaspoonful each of cinnamon 
and cloves, and a little nutmeg; one large tea- 
spoonful of soda in a little of the coffee. °Flour 
as for other cakes. h attie v. s™. 



GOLD CAKE. 
One cup of sugar, three-fourths cup of butter, 
one-half cup of sour milk, two cups of flour, one- 
half teaspoonful of soda, one-half teaspoonful of 
cream tartar, yolks of eight eggs. 

Mrs. McColm, 

Columbus, Ohio. 

OCEAN CAKE. 

' Two cups of sugar, one-half cup of butter, one 
cup of milk, whites of five eggs, three cups of 
sifted flour, two even teaspoonfuls of Coin Baking 
Powder. Flavor to taste. 

This also makes a very nice yellow cake, using 
yolks and adding one whole egg. 

Miss M. A. Olcott. 



Dichmann's Spices are Strittly Ture. 

(54) 



Coin Flavoring Extracts are True Fruit Flavors. 



POUND CAKE (by measure). 
One good cup of sugar, almost a cup of butter, 
one and two-thirds cup of flour, five eggs, beaten 
separately, one scant teaspoonful of Coin Baking 
Powder, in the flour; flavor to taste. Add chopped 
almonds, and a little brandy, if you choose. 

J. D. A. 

PORK CAKE. 
One pound fat pork, chopped fine; pour one 
pint of boiling water over it. One pound rasins, 
one pound currants, four eggs, three cups of 
molasses, one cup of sugar, one and one-half 
teaspoonful of soda, one nutmeg, one pint sour 
milk; citron and spices to taste. 

Edith Randall. 

PORK CAKE. 

Three-fourth pounds of salt pork, chopped fine; 
pour over it one pint of boiling water. One and 
one-half cups of brown sugar, one and one-half 
cups of molasses, one pound of raisins, one pouucl 
of currants, small piece of citron, tw^o teaspoon- 
fuls of cinnamon, two teaspoonfuls of allspice, 
one teaspoonful of cloves, two teaspoonfuls of 

SOda, Six CUpS Of flour. Mrs. M. B. Parkinson. 



T)ichmann's Spices are Stri&ly Pure. 

(55) 



Try TDicbmann's Self- Raising Buckwheat. 



SPONGE CAKE. 
Three eggs, beaten well, one and one-half cups 
of sugar, one-half cup of cold water, one and two 
thirds cups flour, two teaspoonfuls Coin Baking 
Powder; flavor with lemon or vanilla; mix sugar 
and eggs thoroughly. Mrs . Ferxaxdez . 

SPOXGE CAKE. 
Three eggs, beat five minutes, one and one-half 
cups sugar, beat five minutes, one cup of flour, 
beat five minutes, one-half cup of cold water, one 
scant cup of flour, one and one-half teaspoonful 
of Coin Baking Powder. Bake slowly. 

Miss Ella Harwood. 

SPOXGE CAKE. 
Four eggs, beat well, two cups of sugar, beat well, 
two coffee cups flour, two teaspoonfuls Coin Baking 
Powder, two-thirds cup of boiling water. One 
large tin or two small square tins. 

Mrs. Schooley. 

HOT WATER CAKE. 
Two eggs, one cup sugar, one cup flour, one 
teaspoonful of Coin Baking Powder in flour, one- 
half cup of boiling water. . Mrs. e. potter. 



Dichmann's Spices are Strictly Tnre. 

(56) 



Coin Flavoring Extracts are True Fruit Flavors. 



SILVER CAKE. 

Two cups of white sugar, one-half cup of butter, 
whites of four eggs, one cup of cold water, three 
cups of sifted flour, one teaspoonful of cream 
tartar, one-half teaspoonful of soda or two tea- 
spoonfuls of Coin Baking Powder; flavor with 
lemon or vanilla ; mix the butter and sugar to a 
cream, acid the whites of eggs beaten to a stiff 
froth, add the cold water after this is well com- 
bined, add the rest, stir briskly five minutes ; this 
cake is better the second day. 

H. A. A. 

SCOTCH LOAF CAKE. 

Three-fourths pound of butter, one pound of 
flour, eight eggs, one pound of stoned raisins, one 
pound of powdered sugar, one-half teaspoonful of 
soda in two tablespoonfuls of sweet milk, one 
lemon, rind and juice, one wine glass of wine or 
brandy. Cream the butter and sugar, aclcl beaten 
yolks, then the lemon, soda and milk, brandy and 
flour, and beat well; lastly add the beaten whites. 
Put in large tin and lay in the raisins alternately 
with the cake. Very nice and will keep a long- 
time. 

Mrs. G. M. Steele. 



The Coin "Baking Powder is the Best. 

(57) 



Try Dichmann's Self -Raising 'Buckwheat. 



SUNSHINE CAKE. 

Whites of eleven eggs, yolks of six eggs, one 
and one-half cups of granulated sugar, measured 
after one sifting, one cup of flour, measured after 
one sifting, one scant teaspoonful of cream tartar 
one teaspoonful of lemon or vanilla ; beat the 
whites to a stiff froth, gradually beat in the sugar 
then the beaten yolks, sift the flour and cream 
tartar together several times, and add gradually 
to the mixture ; lastly add the flavoring. Bake 
m pipe tin an hour or more. Do not grease the 
tin. When done, turn on cups, and let it stand as 
you do Angel Food. 

Jennie D. Adams. 



SAND TART. 

One-half pound butter, one-half pound sugar, 
one-half pound cornstarch, grated rind of one 
lemon, six eggs, one teaspoonful Coin Baking 
Powder. Beat the butter to a cream, then add 
the yolks of eggs, sugar and lemon peel. Stir one 
hour, then add cornstarch and beaten whites of 
eggs. Very good. 

Mrs. Chas. Oellerich. 



The Coin Baking Towder is the Best. 

(58) 



Coin Flavoring Extracts are True Fruit Flavors. 



THRESHER'S CAKE. 

Six eggs, three cups of brown sugar, one and 
one-half cups of butter, one cup of sour cream, 
one-half cup of sweet milk, one large teaspoon ful 
of salaratus, two teaspoonfuls of ground cloves, 
three teaspoonfuls of cinnamon, a little nutmeg, 
five cups of flour, three cups of chopped raisins, 
one-half cup of sliced citron, one cup of cur- 
rants. Put fruit in last and stir well. 

Mrs. L. W. Hull. 

Butte des Morts. 

MARBLE CAKE. 

One cup of sugar, one-half cup of butter, two 
eggs, one-half cup of milk, two scant cups of 
flour, two scant teaspoonfuls of Coin Baking Pow- 
der. Separate into three batches ; to one add one 
tablespoonful of red sugar, one-half teaspoonful 
of rose essence ; to the other one tablespoonful 
of ground chocolate and one-half teaspoonful of 
vanilla; leave the last plain. Drop one kind and 
then another until all is used, or bake in layers, 
using each kind for a separate layer, putting 
together with white frosting. You can use three 
eggs, leaving out two whites for frosting. 

Mrs. Burnell. 



The Coin ^Baking Powder is the Best. 

(59) 



Try Dichmann's Self -liaising 'Buckwheat. 



WHITE CAKE. 
Two cups of sugar, two-thirds cup of butter, one 
cup of sweet milk, three cups of flour, whites of 
six eggs, two teaspoonfuls of Coin Baking Powder, 
flavor to taste. Mce for layer cake. 

Miss Winter. 

OLD FASHIONED WHITE CAKE. 
Three cups of powdered sugar, one cup of butter, 
one cup of sweet milk, one teaspoonf ul soda, two 
teaspoonfuls of cream tartar, two teaspoonfuls 
extract of lemon, two teaspoonfuls extract of 
vanilla, one teaspoonful of extract of almonds, 
four cups of flour, whites of twelve eggs ; cream 
butter, then add sugar and flavoring, then milk 
and flourjastly the beaten whites of the eggs. 
Stir but little after you add the eggs. Very nice ; 
will keep a long time. 

Mrs. L. W. Hull. 

Butte des Morts* 

WHITE MOUNTAIN CAKE. 
One and one-half cup of sugar, one-half cup of 
butter, one-half cup of corn starch, one-half cup 
of sweet milk, one and one-half cup of flour, whites 
of six eggs, two teaspoonfuls of Coin Baking Powder. 

Mrs. W. E. Keese. 



The Coin Baking Towder is the Best. 



(60) 



SIEWERT & COLE, 

HOTTER/ ~ ~ ~ 
P nEN'-f FURNLfHER/, 

Ho. ill M.AIH STREET, 
OSHKOSH, WIS. 



Silk Hats Made to Order. 



( WILSON BROTHERS ' SHIRTS. ) 
AGrEHTS •] THE KNOX HAT. I HO. 111. 

( OSHKOSH STEAM LAUNDRY. ) 



Notice. 



STANLEY*. CAMP COMPANY, 101 Wisconsin Street, 
Milwaukee, Wis., deal in DIAMONDS, PRECIOUS STONES, 
HIGH GRADE WATCHES, FINE GOLD AND SILVER GOODS. 
Having the Largest Stock of Reliable and Carefully Se- 
lected Goods in this State, all Goods are Guaranteed. 

Manufacturers of the SOLOMON JUNEAU SOLID 

SILVER SOUVENIR SPOON, MAILED TO ANY ADDRESS UPON 

Receipt of $1.68 for small size, $2.25 for large. 



F. W. SWASEY. c „ SWAS£Y 



GROC6RS. 

33 Algoma Street, Masonic Building, 

OSHKOSH, - WISCONSIN. 



/ Good GooK and o Good J^Jariageress 

ARE QUALIFICATIONS NOT LOST TO MAN. 



THEr CAPTURE WHEN EVERYTHING ELSE FAILS. 



ANYTHING THHT IS GOOD 

IS NECESSARILY COMMENDABLE. 



I MAKE A SPECIALTY 
OF 



ood ^ootweetp, 



AND A PERFECT FIT. 



ROSENBERG'S 

lOr MAIN STREET, OSHRostf, WIS. 



Coin Flavoring Extracts are True Fruit Flavors. 



WHITE MOUNTAIN CAKE. 

Three cups of sugar, one small cup of butter, 
one cup of sweet milk, three teaspoonfuls Coin 
Baking Powder, four cups of flour, whites of ten 
eggs, one teaspoonful of flavoring. Bake in layers 
and use any kind of filling. 

Mrs, L. J. Stillson. 

WHITE MOUNTAIN CAKE. 

One scant cup of butter, two cups of sugar, two 
and one-half cups of flour, six eggs, beaten 
separately, one cup of milk, one teaspoonful of 
soda, two teaspoonfuls of cream tartar, flavor to 
taste; salt the whites a little before beating. 
Cream the butter, add the sugar, stir well ; then 
add the beaten yolks, the soda in the milk, the 
cream tartar in the flour. Add the flour and 
beaten whites alternately. 

Miss H. A. Adams. 

SNOWDRIFT CAKE. 

Two cups of powdered sugar, one-half cup of 
butter, one cup of milk, three cups of flour, whites 
of five eggs, two teaspoonfuls of Coin Baking 
Powder. Bake in layers. 

Mrs. Geo. Rodgers. 



Uicbrnann's Spices are Strictly Pure. 

(61) 



Try T>ichmann's Self- Raising Buckwheat. 



VANITY CAKE. 
One and one-half cups of sugar, one-half cup of 
butter, one-half cup of sweet milk, one and one- 
half cups of flour, one-half cup of cornstarch, one 
teaspoonful of Coin Baking Powder, whites of six 
eggs. Bake in two cakes, putting the frosting 
between and on top. 

Mrs. N. Sage. 

WHITE CAKE (Mrs. Pendleton's). 
One cup of butter, two cups of sugar, mix lightly, 
break in whites of eight eggs and beat well and 
thoroughly; add one cup of water and stir a little; 
three cups of flour, one and one-half teaspoonful 
of Coin Baking Powder. Bake in one large or two 
small tins. 

Mrs. Murdock. 

YELLOW CAKE. 

Take the yolks left from angle cake, all of them; 
one coffee cup of sugar, one-half cup of butter, 
cream butter and sugar and beaten yolks; one- 
half cup of sweet milk, one-half teaspoonful soda 
in milk, one teaspoonful of cream tartar, in one 
and one-half cups of sifted flour ; one teaspoonful 
of vanilla; frost and put fresh grated cocoa-nut on 
top. 

Mrs. D. B. Curtis. 



Dichmann's Spices are Stri&ly Ture. 

(62) 



Coin Flavoring Extracts are True Fruit Flavors. 



COFFEE SPICE CAKE. 
One and one-half cup of sugar, one cup of 
molasses, one cup of butter, one cup of strong 
coffee, one cup of raisins, three eggs, five cups of 
flour, one teaspoonful each of socla, cloves, cinna- 
mon, nutmeg and coffee ground to a powder. 

Miss Kellogg, 

Colorado City, Texas. 

SPICE CAKE. 

One cup of sugar, one-half cup of butter, one- 
half cup of sour milk, two eggs, one tablespoonful 
of molasses, one and one-half cup of flour, one- 
half teaspoonful of soda, one teaspoonfulof vanilla, 
one cup of seeded raisins, one teaspoonful of 
cinnamon, one-half teaspoonful of cloves, one- 
half of a nutmeg. 

Mrs. James G. Clark. 

SPICE CAKE. 

One cup brown sugar, butter size of egg, three- 
fourths cup of sour cream in which dissolve one 
teaspoonful of soda, one teaspoonful of cloves, 
one teaspoonful of cinnamon, one teaspoonful of 
allspice, one cup of raisins, one and one-half cup 
of flour. 

Flora Doe. 



Dicbmann's Spices are Strictly Pure. 

(63) 



Try TDicbmann's Self- Raising Buckwheat. 



SPICE CAKE. 

One and one-half cups of sugar, one cup of 
butter, one cup sour milk, two cups fruit, three 
eggs, three teaspoonfuls cinnamon, one teaspoon- 
ful cloves, one nutmeg, two cups flour, small 
teaspoonful soda. 

Mrs. Edgar P. Sawyer. 

SPICE CAKE. 

One and one-half cup of sugar, one cup of 
butter, one cup of sour milk, two cups of fruit, 
three eggs, three teaspoonfuls of cinnamon, one 
nutmeg, two cups of flour, one teaspoonful of 
soda. 

Mrs. Kellett. 

SPICE CAKE. 

One tumbler of butter, one tumbler of sugar, 
one tumbler of molasses, one tumbler of sweet 
milk, four tumblers of flour, one teaspoonful of 
allspice, one teaspoonful of cloves, one teaspoon- 
ful of cinnamon, one nutmeg, one pound of 
raisins, four eggs, one teaspoonful of soda in 
milk. 

Mrs. G. H. Gile. 



Dicbmann's Spices are Sir My Ture. 

(64) 



Coin Flavoring Extracts are True Fruit Flavors. 



OLD COLONY CAKE. 

Three eggs, two and one-half cups of light brown 
sugar, three and one-half cups of flour, one cup of 
sour milk, one scant cup of butter, one teaspoon- 
ful of soda, one teaspoonful of cinnamon, one 
teaspoonf ul of cloves, one-half nutmeg, one pound 
of currants, one pound of raisins, one-fourth pound 
of citron. 

Mrs. G. B. Adams. 

BUTTERNUT CAKE. 

One cup of butter, one cup of sugar, one cup 
of sweet milk, two and one-half cups of flour, 
one cup of butternuts, one cup of raisins, three 
eggs, three teaspoonfuls of Coin Baking Powder. 
Beat eggs separately, chop butter nuts and raisins. 
Delicious. 

Miss Hay. 

HICKORY NUT CAKE. 

One-half teacup of butter, one and one-half tea- 
cups of sugar beaten to a cream, one teacup of sweet 
milk, whites of five eggs, two and one-half teacups 
of flour, one heaping teaspoonful of Coin Baking 
Powder, one coffee cup of meats. Put together in 
the order given. 

Miss Fannie Crane. 



The Coin ^Baking Powder is the Best. 

(65) 



Try "Dicbmann's Self Raising "Buckwheat, 



WALNUT CAKE. 
One and one-half cap of granulated sugar, one- 
half cup of butter, one-half cup of sweet milk, 
one-half cup of com starch, one and one-half 
cup of flour, one teaspoonful of Coin Baking 
Powder, one cup of English walnuts chopped fine, 
whites of six eggs beaten to a stiff froth. Cream 
the butter and sugar, add com starch, dissolved 
in the milk then mix baking powder in flour, add 
that, then the walnuts and eggs; flavor to taste. 

Mrs. W. G. Maxcy. 

AXX ELIZA CAKE. 
Three-fourths cup of butter, two cups of sugar, 
three cups of flour, four eggs, three-fourths cup of 
milk, three teaspoonsful of Coin Baking Powder 
in flour; divide the batter, in half put one cup 
raisins, one teaspoonful of cinnamon, one-half 
teaspoonful of cloves. Bake and pur together 
with frosting. 

Mary S. Anthony. 

BUTTER CUP CAKE. 
Three-fourths cup of butter, one and one-half 
cup sugar, yolks of eight eggs, one whole egg. one- 
half cup of milk, two cups of flour, stir in one 
teaspoonful of Coin Baking Powder ; one tea- 
spoonful of extract of lemon. Mix in the order 



The Coin Baking Towder is the Best. 

(66) 



Coin Flavoring Extracts are True Fruit Flavors. 



given and bake in two pans in a moderate oven 
until the cake shrinks away from the pan. Put 
together with yellow frosting and frost the top 
and sides with the same. 

Mrs. W. A. Clark, 

Appleton. 

CARAMEL CAKE. 

One and three-fourth cups of fine granulated 
sugar, one-half cup of butter, one cup of sweet 
milk, two and one-half cups of sifted flour, three 
level teaspoonfuls of Coin Baking Powder, whites 
of four eggs beaten stiff, one teaspoonful vanilla. 
Cream the butter and sugar, then add the milk 
with vanilla, then the flour with baking powder 
sifted in it, and lastly the beaten whites. Put a 
little salt in eggs before beating. Bake in three 
layers, and put together with caramel frosting. 
You may have to use a little more flour, as I use 
the Pillsbury flour, and it does not require as much. 

Maple Caramel Frosting— One, good cup of maple 
sugar, three-fourths cup of white sugar, one tea- 
spoonful of vanilla, whites of two eggs, beaten 
stiff; make as any boiled frosting. I used about 
eight table spoonfuls of water, and boiled until it 
hairs; then strain on to your beaten whites and 
beat until stiff enough to spread on cakes. 

Mrs. T. Wall. 



The Coin 'Baking Powder is the Best 

(67) 



Try Ttichmann's Self Raising 'Buckwheat. 



CARAMEL CAKE. 

One and one-half cup of sugar, one-half cup of 
butter, one-half cup of sweet milk, two cups of 
flour one heaping teaspoonful of Coin Baking 
Powder, whites of six eggs. Bake in four layers. 

Frosting— Two cups of brown sugar, one cup of 
white sugar, one-half cup of sweet milk, butter 
the size of one egg. Cook four minutes, after it 
has commenced to boil, stirring all the time. 

Mrs. Dr. Decker. 

CARAMEL CAKE. 

One cup of sugar, one-half cup of butter, one 
cup of sweet milk, two eggs, two and one-half 
cups of flour, two teaspoonfuls of Coin Baking 
Powder; add the caramel and bake in jelly tins. 
Put between cakes an icing flavored with vanilla. 

Caramel— One teacup of sugar, scant half cup of 
sweet milk, yolk of one egg, half a cake of bakers' 
chocolate grated; stir all together and boil until 
thickens ; stir until cool before putting in cake. 

Mrs. G. T. Stamms, 

California . 

CHOCOLATE CAKE. 
One-half cup of butter, scant, one cup of sugar 
three eggs, beaten separate^, one-half cup of milk' 
two cups of flour, scant, two teaspoonfuls of Coin 



The Coin Baking Towder is the Best. 

(68) 



Coin Flavoring Extracts are True Fruit Flavors. 



Baking Powder, three or four teaspoonfuls of 
melte'd chocolate — put grated chocolate in tin cup 
and set in pan of hot water to dissolve ; flavor 
with vanilla. Make boiled frosting, add melted 

Chocolate. Mrs. Frank Topliff. 

CHOCOLATE CAKE. 

Three cups of sugar, one cup of butter, six eggs, 
yolks, one-half pound of grated chocolate, one cup 
of milk, four ounces of almonds, three cups of 
flour, three teaspoonfuls of Coin Baking Powder. 
Whip the sugar and butter to a cream. Bake in 
layers. 

CHOCOLATE CAKE. 

One cup of sugar, one small tablespoonful of 
butter, one cup of milk, two cups of flour, two 
eggs, whites and yolks beaten separately, two 
large teaspoonfuls of Coin Baking Powder. Take 
one-half cake of Baker's chocolate and a small 
half cup of milk. Grate the chocolate, stir into 
the milk, and boil in a dish, set in hot water until 
it is like a paste. Then add one cup of sugar and 
the yolk of one egg. Let it cool slightly, and stir 
into the cake batter. Bake in layers, and put to- 
gether with white boiled frosting. One teaspoon- 
ful of vanilla in the chocolate improves it. (Very 

nice.) Mrs. G. Horton. 



Dkbmann' s Spices are Stri&ly Pure. 

(69) 



Try T)ichmann's Self- Raising Buckwheat. 



FIG CAKE. 

Whites of three eggs, one-half cup of butter, one 
and one-half cups of sugar, one-half cup of milk- 
two cups of flour, two teaspoonfuls of Coin Baking 
Powder ; this makes three large layers. First beat 
the whites of eggs, then the sugar, then the 
melted butter, then milk; then add flour and 
Coin Baking Powder sifted together. 

Filling for Same— One-half pound figs cut fine, 
one-half cup of seeded raisins, one-half cup of 
sugar, one-half cup of water; cook until a paste 
and spread between. M rs. John mcXair. 

FIG- CAKE. — VERY NICE. 

One and one-half cups of sugar, one-half cup of 
butter, one-half cup of milk, two cups of flour, 
one heaping teaspoonful of Coin Baking Powder, 
whites of six eggs. Sift flour and sugar each four 
times ; cream butter, add sugar a little at a time, 
cream until very creamy; add flour and milk a 
little at a time, and lastly the well beaten whites 
of eggs. Bake in two long layers. 

Fig Paste— One-half pound figs, wash and chop 
fine; put into a double boiler, with water enough 
to cover and one-fourth cup sugar. Boil down 
until it is a smooth paste. Flavor with vanilla. 

Mrs. R. C. Browx. 



Dichmann's Spices are StriMy Tare. 

(70) 



Coin Flavoring Extracts are True Fruit Flavors. 



FIG CAKE. 

Two eggs, one and one-half cups of sugar, one- 
half cup of butter, one cup of sweet milk, two 
teaspoonfuls of Coin Baking Powder, three cups 
flour, one teaspoonful of flavoring. 

For Filling— One pound of figs, make a syrup of 
one cup of sugar, one cup or more of water, and 
boil the figs till you can put a straw through them. 
Skim out and chop fine; pour the syrup over them 
again. Thin till it will spread nicely on the cake. 

Hattie V. Stilson. 

JELLY CAKE. 
One cup of sugar, one-half cup of butter, three- 
fourths cup of sweet milk, three eggs, three tea- 
spoonfuls of Coin Baking Powder. Bake in layers 
and spread jelly between. Mrs. o. Cook. 

BOLL JELLY CAKE. 
Three eggs, one cup of sugar, three tablespoon- 
fuls cold water, one cup of flour, one teaspoonful 
of Coin Baking Powder, pinch of salt, and flavor 
as desired. Use egg beater (Dover) for mixing 
the whole. Beat eggs well first, then eggs and 
sugar, add other ingredients and again beat. Bake 
in two square tins, turn out immediately on a 
napkin, spread with jelly, roll at once and wrap 
napkin about to hold in position. Cannot be 
beaten too much. Mrs. Schooley, 

Shawano. 



Dichmanris Spices are Striftly Pure. 

(71) 



Try T)ichmann's Self- Raising Buckwheat. 



SPONGE CAKE ROLL. 

Two teacups of sugar, two teacups of flour, two 
teaspoonfuls of Coin Baking Powder, six eggs; 
sift baking powder into flour, add sugar; into this 
break the eggs (do not beat separately), and beat 
all together, well; turn into square jelly tins and 
bake in quick oven; when clone turn out on 
moulding board, spread with currant jelly, roll 
and wrap each roll in a clean cloth until cool. 
This makes two rolls; if only one is wanted, the 
other tinful is nice cut in strips and used in 
Charlotte Russe. 

Mrs. R. P. Fixxey. 

MALAGA CAKE. 

Two cups of sugar, two-thirds cup of butter, 
one cup of sweet milk, three eggs, three cups of 
flour, three teaspoonfuls of Coin Baking Powder. 
Bake in square tin and frost with one and one- 
half cups of sugar, three tablespoonfuls of water; 
boil till threads; add to whites of three eggs beaten 
to froth, and add one cup of chopped raisins, one 
cup of hickorynut meats, one cup of figs or one- 
half cup of citron. 



Mrs. Schooley. 

Sha wano. 



Diebmann's Spices are Stri£tty Ture. 



(72) 



Coin Flavoring Extracts are True Fruit Flavors. 



BROWN LAYER CAKE. 

One cup of molasses, one-half cup of brown 
sugar, one-half cup of butter, one-half cup of warm 
warm water, two cups of flour, yolks of two eggs, 
white of one egg. one teaspoonful of soda. Make 
boiled frosting of other egg, and put between 
layers. Mrs. Fowle. 

LAYER CAKE. 

Two cups of sugar, one-half cup of butter, one 
cup of milk, six eggs, whites, three cups of flour, 
scant, one-half teaspoonful of soda, one teaspoon- 
ful of cream tartar. Filling for cake: three cups 
of water, three large spoonfuls of corn starch dis- 
solved in some of the water, one and one-half 
cups of sugar, three eggs well beaten with sugar, 
two lemons, juice and rind; put in after it boils. 

Miss Edith L. Russell. 

ORANGE LAYER CAKE. 
Two cups of sugar, yolks of five eggs, whites of 
two. one-half cup of cold water, two and one-half 
cups of flour, two teaspoonfuls of Coin Baking 
Powder, the juice and rind of one orange, a pinch 
of salt. Filling: Beat the whites of three eggs to 
a stiff froth, juice and rind of one orange, seven 
large tablespoonfuls of sugar. This makes quite 

a large Cake. Mrs. Hough. 

The Coin 'Baking Powder is the Best. 

(73) 

/ 



Try Dichmann's Self Raising "Buckwheat. 



' QUISIT CAKE. 

One and one-half cups of sugar, one-half cup of 
milk, one-half cup of butter, one and one-half 
cups of flour, full measure, three eggs, one tea- 
spoonful of Coin Baking Powder, six tablespoon- 
fuls of chocolate dissolved in two tablespoonfuls 
of hot milk, and one-fourth cup of sugar. Beat 
in the last thing. 

Caramel Frosting— Two cups of sugar, one cup 
of milk, butter size of an egg. Boil five minutes, 
then take from fire and beat until it begins to 
thicken. 

Sallie Pinning. 



The Coin Baking Towder is the Best. 

(74) 



Coin Flavoring Extracts are True Fruit Flavors. 



The Coin "Baking Powder is the Best 

(75) 



Try T>ichmann's Self-Raising "Buckwheat. 



The Coin Baking Towder is the Best. 

(76) 



Chemical Laboratory Rush Medical College, Chicago. 
Wm. Dichmann, Esq., Oshkosh, Wis. 

Dear Sir: I have examined the can of your Coin Baking Powder, and 
I find it to be a pure cream of tartar baking- powder and free from alum, 
phosphates and carbonate of ammonia. Yours Respectfully, 

WALTER S. HAINES, M. D., Prof, of Chemistry. 

To those who may not know of Prof. W. S. Haines we would cheer- 
fully say that from a personal acquaintance with him, we know him to 
possess a rare ability as a chemist and to be honorable in the highest 
degree. Hence an opinion emanating from him is thoroughly reliable 
and places the Coin Baking Powder among the purest baking powders 
made. T. P. RUSSELL. 

G. M. STEELE. 



COOKIES 
DOUGHNUTS AND GINGERBREAD. 

'■In brown Holland apron she stood in the kitchen, 

Her sleeves were rolled up, and her cheeks all aglow; 

Her hair was coiled neatly, when I indiscreetly- 
Stood watching while Xancy was kneading the dough/ 

COOKIES. 

One and one-half cups of sugar. 

One cup of butter. 

One cup of sour milk. 

Four cups of flour. 

One teaspoon ful of cream tartar. 

One teaspoonful of soda. 

Two eggs. 

Mix very soft. 

Mrs. T. H. Dodge, 

Shawano, Wis. 



TDichmann's Spices are Stridtly Pure. 



Try Dicbtnann's Self- Raising Buckwheat. 



COOKIES (Hermits). 
Two cups of sugar. 
Que cup of butter. 
Oue cup of currants. 
Two eggs. 

One-half cup of sweet milk. 
One tea-spoonful of soda. 
One nutmeg. 

One teaspoonful of cinnamon. 

One teaspoonful of cloves. 

Mix soft and put in nut meats if you wish. 

Mrs. Lampard. 

COOKIES. 

Put one quart of flour, into which you have 
sifted two teaspoonfuls of Coin Baking Powder, 
in your bowl. 

Then add one heaping cup of sugar and a scant 
cup of butter. 

Mix all thoroughly with the hands, as you would 
biscuit. 

Then add two well beaten eggs, and nutmeg to 
taste. 

If the eggs are small and do not wet up the 
dough enough, add one or two tablespoonfuls of 
milk. 

Mrs. J. H. Grote." 

Columbus, Ohio. 

Dicbmann's Spices are Strictly Ture. 

(78) 



Coin Flavoring Extracts are True Fruit Flavors. 



COOKIES. 

One cup of sugar. 

One-half cup of butter. 

Yolks of six eggs. 

Four tablespoonfuls of sour milk. 

One-half teaspoonf ul, of soda. 

Flour enough to roll. 

Sugar and roll again. 

Mrs. Austin W. Snell. 

CREAM COOKIES. 
One cup of sour cream. 
One cup of sugar. 
One teaspoonful of soda. 
A little salt and flavoring. 
Flour to roll soft. 

Miss Kimberly; 

Neenah, Wis. 

WHITE COOKIES. 
Two cups of sugar. 
One heaping cup of butter. 
One cup of sour cream. 
Two eggs, beaten light. 
One teaspoonful of lemon extract. 
One teaspoonful of soda. 
Use as little flour as possible. Very nice. 

Miss Agnes Brittin. 



Dichmami's Spices are Strictly Pure. 

179) 



Try Ttichmann's Self- Raising Buckwheat. 



CINNAMOK" COOKIES (Very Nice). 
Two eggs. 

One and one-half cups of sugar. 

One cup of butter. 

Three-fourths cup of sweet milk. 

Two teaspoonsful of Coin Baking Powder. 

Mix soft with flour and roll very thin. 

Then mix cinnamon and sugar in a saucer; beat 
well two eggs. Cut the dough in shape and dip 
into the egg, then into the cinnamon and sugar. 
Bake quick to a light brown. 

Mrs. G. B. Adams. 

CURRANT COOKIES. 

Two cups of brown sugar. 
One cup of butter, creamed. 
Two eggs, beaten. 
Four tablespoonfuls of .sweet milk. 
One teaspoonful of soda in milk. 
One heaping teaspoonful of cream tartar in 
flour. 

One tablespoonful of cinnamon. 
One cup of currants. 
Four cups of flour. 

AIrs. J. H. Clement. 

Milwaukee, Wis. 



Dichmann's Spices are Strittly Tare. 

(80) 



Coin Flavoring Extracts are True Fruit Flavors. 



SOFT MOLASSES COOKIES. 

One cup of sugar. 
Two cups of molasses. 
Three eggs. 

One cup of shortening (lard or beef suet). 
One tablespoonful of ginger. 
One tablespoonful of soda in one-half cup of 
cold water. 

Salt, and mix very soft, Bake quick. 

Mrs. E. H. Hough. 

CARAWAY COOKIES. 

One cup of butter. 
Two cups of sugar. 
One cup of sour milk. 
One egg. 

Caraway seed to flavor. 
One teaspoonful of soda. 
Mix rather soft, 

A Friend. 

Merrill, Wis. 

GINGER COOKIES. 

One cup of sugar, one cup of butter, one cup of 
molasses, one-half cup of strong coffee, two tea- 
spoonfuls of soda, one teaspoonful of ginger, flour 
to mix. 

Mrs. John Neville. 



The Coin ^Baking Powder is the Best. 

(81) 



Try Dicbmann's Self Raising "Buckwheat. 



SPONGE COOKIES. 

Four eggs. 

One cup of flour. 

One cup of sugar. 

One teaspoonful of Coin Baking Powder. 

One teaspoonful of vanilla. 

Beat the eggs separately; add the sugar a little 
at a time to the beaten yolks; also add to this the 
flour with baking powder; add the beaten whites 
of the eggs, and vanilla last. Drop with a spoon 
on a buttered cookie tin. 

Delia at Island Park. 

GINGER COOKIES. 

One cup of molasses. 
One cup of brown sugar. 

One cup of shortening, one-half butter, one- 
half lard. 
Two eggs. 

One teaspoonful of soda. 
One tablespoonful of vinegar. 
One heaping teaspoonful of ginger. 
One even teaspoonful of cinnamon. 
Flour enough to roll. 

Mrs. G. H. Gile. 



The Coin Baking Towder is the Best. 

(82) 



Coin Flavoring Extracts are True Fruit Flavors. 



BLITZKUCHEN OR LIGHTNING COOKIES. 

One-half pound of butter. 
One-half pound of sugar. 
One-half pound of flour. 
One-fourth pound of almonds. 
Four eggs. 

Grated rind of one-half lemon. 

Melt the butter, drain it from the settlings and 
stir to cream; then add the eggs, some of the 
sugar, and lemon rind, stirring constantly, then 
the flour. Grease your tins, and spread the dough 
about as thin as a wafer. Sprinkle with sugar, 
shaved almonds and cinnamon. As soon as baked 
cut in diagonal squares and remove from tins. 
Yery nice. 

Mrs. W. Gruexwald. 

GIXGER COOKIES. 

Two cups of molasses, one cup of lard, one cup 
of brown sugar, two-thirds cup of sour milk, one 
tablespoonful of ginger, two teaspoonfuls of soda 
in flour, one teaspoonful of soda in milk, two 
eggs. Mix soft as possible. 

Mrs. Dr. Dale. 



The Coin 'Baking Powder is the Best. 

(83) 



Try TDicbmann's Self-Raising buckwheat. 



GINGER cookies. 

One egg, two-thirds cup of white sugar, oue cup 
of shortening (half lard and half butter), one cup 
of best New Orleans molasses, two-thirds cup of 
thick sour milk, two teaspoonfuls of socla. oue 
teaspoonful of ginger, one-half teaspoonful of 
cinnamon, a little salt. Mix soft. 

Miss M. Clark. 

GINGER COOKIES. 

One cup of molasses, one-half cup of sugar, one 
cup of butter, one tablespoonful of ginger, one 
teaspoonful of socla in three tablespoon fuls of 
boiling water, flour enough to roll soft, Eoll 
thin and bake quick. 

Mrs. Muxger. 



GINGER COOKIES. 

One cup of butter, or half drippings will answer, 
one cup of sugar, one cup of molasses, one egg. 
one tablespoonful of soda, one tablespoonM^ 
ginger; add one-third cup of water. Mix. not 
stiff, and sprinkle with sugar before baking.' 

Mrs. M. H. O'Briew 



The Coin Baking Towder is the Best 

(84) 



Coin Flavoring Extracts are True Fruit Flavors. 



GINGER COOKIES. 
! / One teaspoonful of soda (level) in coffee cup, 
three tablespoonfuls of boiling water on soda, 
three tablespoonfuls of boiling butter in water, 
fill the cup with New Orleans molasses; one tea- 
spoonful of lemon and ginger. Two recipes make 
one pan full. Never fails. 

Mrs. A. J. Slingsby. 

Chicago, 111. 

FRUIT COOKIES OR HERMITS. 

Two cups of sugar, two-thirds cup of butter, 
one cup of chopped raisins, one egg, two tea- 
spoonfuls of cream tartar, one teaspoonful of 
soda, one-half cup of water, cloves, cinnamon and 
nutmeg. 

Mrs. Hem an Horx. 

Norway , Maine. 

FRUIT COOKIES. 

Two eggs, one and one-half cups of brown 
sugar, one cup of raisins chopped fine, two-thirds 
cup of shortening, one teaspoonful each of cinna- 
mon, nutmeg, cloves and soda. Dissolve soda 
in two tablespoonfuls of sour milk, mix rather 
stiff, and cut any desired shape. 

Mrs. 0. Cook. 



Dichmanris Spices are Striftly Pure. 



Try THcbmann's Self- Raising Buckwheat. 



GINGER SNAPS. 
One and one-half cups of New Orleans molasses, 
one-half cup of sugar, one cup of butter, one 
tablespoonful of soda, one tablespoonful of gin- 
ger. Mix all together except the flour, and set it 
on the stove until it ferments. Then add flour 
enough to roll, and roll very thin. 

Jennie D. Adams. 

GINGER SNAPS. 
One cup of sugar, one cup of molasses, six 
tablespoonfuls of vinegar, one tablespoonful of 
saleratus, dissolved in the vinegar, two teaspoon- 
Ms of ginger, one-half cup of butter, one-half 
cup of lard. 

Ella Austin. 

GINGER SNAPS. 
One cup of sugar, one cup of butter, one cup of 
molasses, five cups of flour, two tablespoonfuls of 
vinegar, two teaspoonfuls of ginger, one tea- 
spoonful of soda, one egg. Roll very thin, put in 
floured pan, and bake in quick oven. Put a cloth 
on table, and when you take snaps from oven re- 
verse the pan with a quick movement, emptying 
all out at once. Leave until they harden. Will 
keep for weeks. 

Mrs. R. P. Finxey. 

Dichmann's Spices are Stiffly Ture. 

(86) 



Coin Flavoring Extracts are True Fruit Flavors, 



GINGER SNAPS. 
One-half cup of butter, one-half cup of molasses, 
one-half cup of sugar, two tablespoonfuls of hot 
water, one teaspoonful of soda, one teaspoonful 
of ginger. Roll thin. 

Mary S. Anthony. 

LEMON SNAPS. 
One quart of flour, one pint of sugar, one cup 
of butter, three eggs, one teaspoonful of soda dis- 
solved in the juice of one lemon, grating the out- 
side on the sugar before mixing. Roll very thin 
and bake quickly. 

Mrs. L. W. Hull. 

• Butte des Morts. 

JUMBLES. 

Three-fourths pound of butter (washed), three- 
fourths pound of powdered sugar, three eggs, one- 
half wineglass of sherry or brandy, one-half wine- 
glass of rose-water or grated peel of one lemon, 
one pound of flour (warm and dry). Roll into 
small balls between the palms; roll in sugar and 
place two inches apart in a dripping pan. Put a 
slip of citron, a raisin, or an almond on each. 
Bake in rather a quick oven. They melt into a 
round cake, and should be pale. Will keep for 
weeks. 

Mrs. C. W. Radford. 



Uirbmann's Spices are StriUly Pure. 

(87) 



Try Ttichmann's Self -Raising Buckwheat. 



SPICE COOKIES. 
Three cups of sugar, one cup of butter, four ego-, 
four tablespoonfuls of sour milk, one teaspoonful 
of soda, two teaspoonful of cloves, two teaspoon- 
Ms of cinnamon, two teaspoonfulsof nutmeg, one 
cup of currants; flour enough to roll. 

Miss Emma Kimberly, 



Neenah. 



BOSTON MANDELINES. 
One and one-half tumblers of sugar, one and 
one-half tumblers of flour, one-half tumbler corn 
starch, one-half (scant) tumbler of butter, three- 
fourths tumbler of milk, the yolks of eight or nine 
eggs, two teaspoonsfuls of Coin Baking Powder; 
put in eggs before the milk; flavor with almond 
extract or orange peel. Two teaspoonfuls dropped 
in small tins. 

Mrs. Charles H. Comstock. 

CHOCOLATE JUMBLES. 
One cup of butter, two cups of sugar, four eggs, 
three cups of flour, two cups of grated chocolate, 
one teaspoonful of soda, one teaspoonful of cream 
tartar, a pinch of salt. 

Miss Catlin, 

. Stevens Point. 



Diehmann's Spices are Stri&ly Tun 



"e. 

(88) 



Coin Flavoring Extracts are True Fruit Flavors. 



VANILLA DROP CAKES. 
Whites of six eggs (beat light), add yolks, one 
pound of sugar; stir together three-fourths of an 
hour; one pound of flour, flavor with vanilla. 
Drop a teaspoonful at a time on a buttered tin 
and bake. 

Miss Lena Staudenraus. 

HICKORY NUT WAFERS. 
One cup of sugar, three-fourths cup of butter, 
one-half of a cup of sour milk, one egg, one-half 
teaspoonful of soda, one teacup of hickory nut 
meats chopped fine. Roll thin as a wafer, and 
sprinkle sugar on top. To serve with chocolate, 
coffee or ice cream. 

Mrs. John Washburn. 

CRULLERS. 
Two-thirds coffee cup of butter, one-third coffee 
cup of lard, one and one-half coffee cup of sugar, 
four eggs, one-half cup of milk, one nutmeg, one 
small teaspoonful of Coin Baking Powder, flour 
for a stiff batter. Mix as for cup cake, then stir 
in flour to roll out; have dough one-half inch 
thick; cut in squares with two strips in centre. 
, Fry in hot lard. 

Mrs. C. W. Radford. 



The Coin ^Baking Powder is the Best. 

(89) 



Try Uichmann's Self Raising "Buckwheat. 



CINNAMON DROPS. 
One cup of sugar, one-half cup of butter, one 
egg, one cup of buttermilk, one even teaspoonful 
of soda, two cups of flour, cinnamon, salt, When 
put together, drop in pans and sprinkle sugar and 
cinuamon on the top and bake. 

Sadie A. Rich. 

SNOW BALLS. 

Two cups of sugar, three eggs, one cup of sour 
cream, one teaspoonful of soda, a little nutmeg 
and flour to roll one-half inch thick. Cut out 
with a small cup and fry in hot lard; when cool, 
roll each in frosting and then in plates of desicated 
cocoanut; they should be well covered. 

Mrs. B. W. Eaton. 

SNOW BALLS. 

One cup of sugar, six tablespoonfuls of melted 
butter, two eggs, one cup of sweet milk, two tea- 
spoonfuls of cream tartar, one teaspoonful of socla 
one teaspoonful of salt, a very little nutmeg. Mix 
rather soft and roll out and cut with a small round 
cutter and fry in hot lard; roll in powdered sugar. 

Mrs. S. P. Gary. 



The Coin Baking Towder is the Best. 

(90) 



Coin Flavoring Extracts are True Fruit Flavors. 



DOUGHNUTS. 
Two eggs, one small teacup of sugar, two table- 
spoonfuls of melted butter, one cup of sour milk, 
a level teaspoonful of soda, a little nutmeg. Mix 
very soft. 

Sarah Barder. 

DOUGHNUTS, 
One egg, one small cup of sugar, one cup of 
sour milk with one teaspoonful of soda in it, but- 
ter size of hiekorynut, a little salt and nutmeg, 
two teaspoonfuls of Coin Baking Powder. Fry 
brown and roll in powdered sugar when nearly 
cold. 

Mrs. L. 0. Rumery, Sr. 

DOUGHNUTS. 
One cup of sugar, t wo eggs, one cup of sour milk, 
pinch of salt, little nutmeg, three-fourths cup of 
sour cream, whipped. Flour enough to mix soft, 

Mrs. W. H. Doe. 

DOUGHNUTS. 
Two cups of sugar, two eggs, piece of butter 
size of an egg, two cups of sour milk, one even 
teaspoonful of soda dissolved in the milk, one- 
half nutmeg, little salt, flour enough to make 
stiff batter. Fry in very hot lard. 

Mrs. Geo. Athearn. 

The Coin ^Baking Powder is the Best. 

(91) 



Try T>ichmann : s Self-T^aising 'Buckwheat. 



DOUGHNUTS. 
One cup of sugar, two eggs, nine tablespoonfuls 
of melted lard, one-half teaspoonful of salt, one 
teaspoonful of soda, two cups of buttermilk or 
sour milk, flavor with nutmeg, flour enough to 
handle easily. Beat sugar and eggs together, 
then add lard, salt, nutmeg; put soda into milk 
and beat thoroughly, then add flour; fry in hot 
lard and roll in powdered sugar. 

Mrs. H. M. Harmon. 

DOITtHXUTS. 

One cup of sugar, three-fourths cup of milk, 
butter size of an egg. three potatoes, two scant 
teaspoonfuls of Coin Baking Powder. Boil pota- 
toes, mash, and whip in butter, then add sugar 
and yolks of eggs that have been well beaten, 
then well beaten whites, milk and flour. Will 
keep fresh a long time. 

Mrs. Bishop. 

FRIED CAKES. 
One cup of sugar, one cup of sour milk, two eggs, 
one tablespoonful of melted butter, one tea- 
spoonful of soda in milk, two teaspoonfuls of 
cream tartar in flour. 

Mrs. Murdock. 

Shawano. Wis. 



The Coin Baking Towder is the Best. 

(92) 



Coin Flavoring Extracts are True Fruit Flavors. 



FRIED CAKES. 
One egg. one coffee-cup sugar, beat well together, 
add one-fourth teaspoonful salt, four teaspoonfuls 
of melted lard, one and one-half cups of sweet 
milk, one teaspoonful of soda in milk, two tea- 
spoonfuls of cream tartar, in flour: mix soft and 
fry in hot lard. 

Mrs. D. B. Curtis. 

GIXCxEEBEEAD. 
One cup of New Orleans molasses, one cup of 
water, oue egg. one-half cup of butter or lard, one 
tablespoonful of ginger, one teaspoonful of soda, 
one-half teaspoonful of salt; stir all together, bake 
slow until dark brown. Spice to taste. 

L. E. Nelson:. 

OIXGEBBREAD. 
Two eggs, one-half cup of butter, one-half cup 
of sugar, one-half cup of sour milk, one-half cup 
of molasses, one teaspoonful of ginger, one tea- 
spoonful of soda, two cups of flour. 

Hattie B. Stilsox. 

QINGERBEEAD (Nice). 
Four eggs, four cups of flour, one cup of butter, 
one cup of molasses, one cup of sugar, one cup of 
sour milk, one tablespoonful of ginger, one table- 
spoonful of cinnamon, one tablespoonful of soda. 

- Miss Hay. 



"THcbmann's Spices are Strictly Pure, 

(93) 



Try T)ichmann's Self- Raising Buckwheat. 



FRUIT GINGERBREAD. 
One cup of New Orleans molasses, one-half cup 
of butter or lard, one-half cup of brown sugar. 
Put two teaspoonfuls of soda in cup of boiling 
hot water and stir in while hot; add two and one- 
half cups of flour, put in two well beaten eggs 
the last thing before baking, add ginger, cinna- 
mon and cloves to taste, and one cup of seeded 
raisins. Bake in moderate ov r en. This makes a 
very nice pudding served with a brandy sauce. 

Mrs. N. Sage. 

Elkhart, Ind. 

FAIRY GINGERBREAD. 
One cup of butter, one full cup of milk, one table- 
spoonful of ginger, two cups of sugar, four cups 
of flour, sifted, three-fourths teaspoonf ill of soda. 
Beat the butter to a cream, add the sugar gradu- 
ally and when very light, the ginger, the milk, in 
which the soda has been dissolved, and finally the 
flour. Turn baking pans upside down and wipe 
the bottoms very clean. Butter them and spread 
the cake mixture very thin on them. Bake in a 
moderate oven until brown. While still hot, cut 
into squares with a case knife and slip from the 
pan. 

Mrs. G. T. Stamm, 

California. 



Dichmann's Spices are Strictly Ture. 

(94) 




Coin Flavoring Extracts are True Fruit Flavors. 

GINGER OR SPICE CAKE (Without Eggs). 

One cup of dark brown molasses, one cup of 
brown sugar, one cup of sour milk, one teaspoon- 
ful of soda; one cup of shortening, butter, lard 
and suet, mixed; three large cups of flour, ginger 
and spices to taste. Bake slowly; makes large 
cake. 

Mrs. John Himebaugh. 

j 



Dirbmann's Spices are Strictly Pure. 

(95) 



Try T)ichmann's Self- Raising Buckwheat. 



Dichmann's Spices are StriMy Ture. 

(96) 



Chemical Laboratory Rush Medical College, Chicago. 
Wm Dichmann, Esq., Oshkosh, Wis. ^ 

^ Dear Sir ■ I have examined the can of your Coin Baking Powder, and 
I find it to be a pure cream of tartar baking powder and free from alum, 
phosphates and carbonate of ammonia. Yours Respectfully, 
p p WALTER S. HAINES, M. D., Prof, of Chemistry. 

To those who may not know of Prof. W. S. Haines we would cheer- 
fullv sav that from a personal acquaintance with him, we know him to 
possess a rare ability as a chemist and to be honorable m the highest 
decree Hence an opinion emanating from him is thoroughly reliable 
and places the Coin Baking Powder among the P^est baling powders 

made> G. M. STEELE. 



CUSTARDS AND CREAMS. 



To realize your fondest dreams, 
Just try our custards and our creams. 



CORNSTARCH CUSTARD. 

One quart of milk. 

Yolks of two eggs, well beaten. 

Two-thirds cnp of sugar. 

One small dessertspoonful of cornstarch. 

Flavor to taste. Boil over water till thick. 
Tour into dish to cool, then spread over it the 
beaten whites sweetened and flavored. 

v. M. 



The Coin "Baking Powder is the Best. 

(97) 



Try T>ichmann's Self-raising 'Buckwheat. 



CUP CUSTARD. 

Four eggs. 

One quart of milk. 

Two-thirds cap of sugar. 

Flavor to taste. 

Place in cups and steam. 

v. M. 

BANANA CREAM. 

One-fourth box of gelatine soaked one hour 
with water enough to cover. 
Acid two-thirds cup of sugar. 
Two-thirds cup of milk and beaten yolks of 

two eggs. 

Mix, put on stove and heat thoroughly; strain, 
and when cold add the beaten whites of five eggs,' 
one-half cup of cream (whipped),, and three sliced 
bananas. 

Miss Sarah Davis. 

ALMOND BLANC MANGE. 
Two tablespoonfuls of cornstarch. 
One pint of sweet milk. 

One-third cup of blanched almonds, chopped. 
One-half teaspoonful of essence of bitter 
almonds. 
Serve with melted jelly sauce. 

Mrs. L. D. Harvey. 



The Coin Baking Towder is the Best. 

(98) 



Coin Flavoring Extracts are True Fruit Flavors. 



BLANC MANGE. 

One pint of milk. 

One-half cup of sugar. 

Two tablespoonfuls of cornstarch. 

Pinch of salt. 

Dissolve cornstarch in a little milk, and stir in 
when the milk and sugar come to a boil. Serve 
with sweetened cream. 

Mrs. Ruth A. Paige. 



GELATINE BLANC MANGE. 

One-half box of Cox's gelatine, one and one-half 
pints of milk, three eggs, four tablespoonfuls of 
sugar; flavor with vanilla. Soak the gelatine in 
the milk for oue hour; put it over a kettle of boil- 
ing water, and when it comes to a boil acid the 
beaten yolks and sugar, stirring in briskly for a 
few moments. When partly cool add the whites 
of the eggs, beaten very light, then the flavoring. 
| Bananas or chocolate in it make a nice change. 
Put into a mould and when cool serve with cream. 

Jennie D. Adams. 



The Coin "Baking Powder is the Best, 

(99) 



Try T>icbmann's Self Raising 'Buckwheat. 



CARAMEL CUSTARD. 
One quart of milk, one-half pound of sugar, 
yolks of six eggs, white of one egg; boil milk and 
stir in eggs and sugar, four ounces of sugar, 
one tablespoonful of water. Cook sugar and 
water until a dark brown ; then take from stove 
and stir into the custard, put it into a baking 
dish, set in a pan of water in the oven and brown. 

Miss Libbie Waters. 

CHARLOTTE. 
One quart rich cream, two eggs, whites, one 
teacup of sugar, one-half box Cox"s gelatine, 
whites of eggs beaten to a stiff froth: dissolve the 
gelatine in a half a cup of sweet milk; flavor with 
vanilla. Whip the cream, add the eggs and sugar 
and then the gelatine. you choose, three table- 
spoonfuls of Maderia wine. Cool in mould. 

AIrs. T. Wall. 

ORAXGE CHARLOTTE. 
One-third box gelatine, one-third cup of cold 
water, one-third cup of hot water, one cup of sugar, 
one cup of juice of orange, whites of three eggs, 
well beaten. Soak gelatine in cold water, add hot 
water, sugar and juice. When it begins to thicken 
add eggs and beat well. Mold and serve with 
whipped cream. 

Miss Sarah Dayis. 



The Coin Baking Towder is the Best. 

(100) 



Coin Flavoring Extracts are True Fruit Flavors. 



CHARLOTTE RUSSE. 

Take one quart of thick cream, sweeten and 
flavor to taste; whip cream to a froth. Then take 
half a box of gelatine, put in as little cold water 
as possible to soak, and put on the stove to melt. 
Have the gelatine cool before putting into the 
cream. Line a dish with cake or lady fingers, 
poor the cream into it. and set on ice until ready 
for use. 

Mrs. L. 0. Rumery, Sr. 

CHARLOTTE RUSSE. 

(This recipe will serve twenty people.) One 
ounce of gelatine dissolved in one-half pint of 
milk (add a little hot water if necessary), acid 
yolks of six eggs, one pound of powdered sugar. 
Whip up one quart of sweet cream in one dish, 
and the whites of six eggs in another. When 
gelatine is nearly cold stir it gradually into the 
cream, then add the whites and stir well. Flavor 
with vanilla, Line mould with lady fingers, pour 
in the mixture and set on the ice to cool. 

Miss Faxxie Craxe. 



Dicbmann's Spices are Striftly Pure. 

(101) 



Try Dicbmann's Self- Raising Buckwheat. 



CHARLOTTE EUSSE. 

One and one-half pints of cream, one-half pack- 
age of gelatine, one-half cup of cold milk, one- 
half cup of boiling milk, two-thirds cup of sugar 
one teaspoonful of vanilla. Whip the cream to a 
stiff froth, soak the gelatine in the cold milk for 
two hours, pour on this the boiling milk. Place 
pan of cream in another of ice water, and 
sprinkle over this the sugar and vanilla, strain 
the gelatine on this, and stir gently from bottom 
until it begins to thicken. When thick enough 
to pour turn into a dish lined with lady fingers. 

Mrs. D. C. Bcckstaff, 

A DELICIOUS DESSERT. 

Five ripe bananas, remove skins, and mash 
fruit with five ounces of white sugar. Whip one- 
half pint of cream to a stiff froth and add the 
mashed fruit, and one-half glass of brand}^, juice 
of a lemon. Mix well together, and add one-half 
ounce of gelatine dissolved. Beat gently for a 
few minutes, then fill mould and let cool on ice. 
Serve with cream and sugar. (A little chopped 
pineapple makes it nicer.) 

Mrs. C. E. Harlow. 

Dicbmann's Spices are Stri&ly Turk 

(102) 



Coin Flavoring Extracts are True Fruit Flavors. 



ORANGE SAUCE. 

One-half dozen oranges sliced thin, one-half 
cnp of sugar, one pint of boiled soft custard. 
Place sliced oranges in pudding dish, cover with 
one-half cnp of sugar, and sprinkle over this 
enough cocoanut to cover well. 

Custard— One pint of milk, heat to near boiling, 
then add one well beaten egg and one table- 
spoonful of cornstarch. Stir constantly and let 
boil briskly three or four minutes, or until the 
custard is smooth. Then pour over oranges in 
dish, and a layer of cocoanut on top. Set away 
to cool, and when ready to serve whip one pint of 
cream stiff and pour over top of custard. 

Mrs. Oliver Ellsworth. 

SPANISH CREAM. 

One pint of milk, one-half box of gelatine, 
heated together, yolks of three eggs, and five 
tablespoonfuls of sugar beaten together, added 
to above. Take off stove as soon as thickens, stir 
in the whites of the eggs beaten to a stiff froth, 
flavor with vanilla, and put in mould. When 
cold serve with sweetened cream. 

Mrs. A. B. Ideson. 



Dichmann's Spices are Stri&ly Pure, 

1103) 



Try Dicbmann's Self- Raising Buckwheat. 



RICE CUSTARD. 

One-half cup of rice, four tablespoonfuls of 
sugar, one pint of salt, yolks of four egos. The 
rice must be steamed in one quart of milk one 
hour. Flavor to taste. Beat the whites of the 
eggs for the top. 

Mrs. Sylvester Eatox. 

SPANISH CREAM. 
One-third box of gelatine, one quart of milk, 
four eggs, yolks and whites, five tablespoonfuls 
of granulated sugar. Dissolve the gelatine in 
the milk, then add the yolks of the eggs, and 
sugar. When well scalded pour this over the 
whites of the eggs beaten to a stiff froth. Season 
with vanilla. To be eaten cold. 

SPANISH CREAM. 

One-half box of gelatine soaked in one cup of 
milk for one hour two cups of hot milk three 
eggs, four tablespoonfuls of sugar, a little salt, 
one teaspoonful of vanilla. Have milk hot. add 
the gelatine, yolks of eggs and salt; let cook, then 
remove from stove and add the vanilla and the 
well beaten whites of eggs. Let cool in a mould, 
and serve with cream and sugar. 

Mrs. F. B. Barnes. 



Dichmann's Spices are Stiffly Ture. 

C104) 



Coin Flavoring Extracts are True Fruit Flavors, 



The Coin ^Baking Powder is the Best. 

(105) 



Try T>ichmann's Self Raising "Buckwheat. 



The Coin Baking Towder is the Best. 

(106) 



Chemical Laboratory Rush Medical College, Chicago. 
Wm. Dichmann, Esq., Oshkosh, Wis. 

Dear Sir : T have examined the can of your Coin Baking Powder, and 
I find it to be a pure cream of tartar baking powder and free from alum, 
phosphates and carbonate of ammonia. Yours Respectfully, 

WALTER S. HAINES, M. D., Prof, of Chemistry. 

To those who may not know of Prof. W. S. Haines we would cheer- 
fully sav that from a personal acquaintance with him, we know him to 
possess'a rare ability as a chemist and to be honorable in the highest 
degree. Hence an opinion emanating from him is thoroughly reliable 
and places the Coin Baking Powder among the purest baking powders 
made. T. P. RUSSELL. 

G. M. STEELE. 



CROQUETTES. 

" We've not proud and soaring wings, 
Our ambition lies in little things." 

I 

HAM CROQUETTES. 

One cup of finely chopped cooked ham. 
One cup of bread crumbs. 
, Two cups of hot mashed potatoes. 
One large tablespoonful of butter. 
Three eggs. 
Little cayenne. 

Beat ham, pepper, butter, and two eggs into 
. the potatoes. Shape, dip in other egg, and bread 
crumbs, and fry. 

Miss Agnes Brittin. 



The Coin Hoiking Powder is the Best. 

(107) 



Try Uichmanris Self-raising "Buckwheat 



CREAM SAUCE. 
One pint of hot cream. 
Two even tablespoonfuls of butter. 
Four heaping tablespoonfuls of flour. 
One-half teaspoonful of salt. 
One-half saltspoonful of white pepper. 
One-half teaspoonful of celery salt. 
A few grains of cayenne. 

To this sauce add while hot one quart of finely 
chopped cold meat. 

One teaspoonful of chopped parsley. 

Twenty drops of onion juice. 

Taste, and if necessary add more salt, let cool 
and form in rolls; roll in bread crumbs, then in 
egg, then in bread crumbs, and fry in hot lard. 

Mary Washburn. 

CHICKEX CROQUETTES. 

One solid pint of finely chopped cooked chicken. 

One tablespoonful of salt. 

One-half teaspoonful of pepper. 

One cup of cream (or chicken stock). 

One tablespoonful of flour. 

One tablespoonful of oniou juice. 

One tablespoonful of lemon juice. 

Three tablespoonfuls of butter. 

Four eggs. 



The Coin Baking Towder is the Best. 

(108) 



Coin Flavoring Extracts are True Fruit Flavors. 



One pint of bread crumbs. 

Mix flour and butter, and stir into boiling 
cream, add chicken and seasoning; boil twenty 
minutes, add two of the eggs well beaten, take 
from fire and cool. When cold shape, dip in 
bread crumbs, then in beaten egg (the other two), 
then in bread crumbs again, and fry in hot lard. 

Miss Agnes Brittin. 

LARD CROQUETTES. 

One-half pound of butter, sugar to taste, one 
pint of milk (boil), ten ounces of flour, six eggs, 
salt. Stir the flour in the milk till it works off 
the dish; stir the eggs in, one after the other. 
Fry in lard like doughnuts. 

MEAT CROQUETTES. 

Chop meat very fine, make drawn gravy. One- 
half cup of butter, three tablespoonfuls of flour, 
a little hot water. Cook until thick and smooth; 
season with lemon, pepper, salt and thyme or 
: onion juice. Mix with meat, make in shape, roll 
in cracker crumbs, then in egg, again in crumbs. 
Pry in hot lard one and one-half minutes. When 
done lay on brown paper. 

A Friend, 
Merrill, Wis. 



Uicbmann's Spices are StriStly Pure. 
ao9) 



Try Dicbmann's Self -Raising Buckwheat. 



CODFISH CROQUETTES. 
Put codfish in cold water, let come to a boil 
pour off water, then fill the dish with cold water 
put fish in, also eight or ten potatoes; boil until 
done, pour off water, mash potatoes, pick codfish 
very fine, add one egg, piece of butter size of an 
egg; mix all thoroughly, roll in cracker crumbs 
fry in hot lard. 

Mrs. Charles H. Comstock. 

RICE CROQUETTES. 
One cup of rice, wash, and put in double boiler; 
add one cup of milk and one cup of water, and 
boil until tender; do not stir; add two well beaten 
eggs, butter size of small egg, a little nutmeg, 
grated rind of one-half of lemon, one tablespoon- 
ful of lemon juice, one tablespoonful of sugar 
one teaspoonful of salt. Shape, roll in cracker 
crumbs, and fry in very hot lard. 

Miss Carrie Jannush. 

SALMON CROQUETTES. 
One pound of cooked salmon (about one and 
one-half pints when chopped), one cup of cream 
two tablespoonfuls of butter, one tablespoonful' 
of flour, three eggs, one pint of crumbs, pepper 
and salt; chop the salmon fine, mix the flour and 

Dichmann's Spices are Striclly Ture. 



(110) 



Coin Flavoring Extracts are True Fruit Flavors. 



butter together, let the cream come to a boil, and 
stir in the flour and butter, salmon and seasoning- 
boil one minute; stir in one well beaten egg and 
remove from the tire; when cold make into 
croquettes; dip in beaten egg, roll in crumbs and 
fry. Canned salmon can be used. 

Mrs. John M. Hurn. 



*Dicbmam's Spices are Stridtly Pure. 
aii) 



Try Dicbmann's Self- Raising Buckwheat. 
MEmo^AfJDA. 



Dicbmann' s Spices are StriMly Ture. 

(112) 



Coin Flavoring Extracts are True Fruit Flavors. 



The Coin "Baking Powder is the Best. 

(113) 



Try TDichmann's Self-raising "Buckwheat. 



* 



The Coin Baking Towder is the Best. 

(114) 



Chemical Laboratory Rush Medical College, Chicago 
Wii. Dichmasx, Esq., Oshkosh, Wis. 

Dear Sir : T have examined the can of your Coin Baking Powder, and 
I find it to be a pure cream of tartar baking powder and free from alum, 
phosphates and carbonate of ammonia. Yours "Respectfully. 

WALTER S. HAINES, M. D., Prof, of Chemistry. 

To those who may not know of Prof. W. S. Haines we would cheer- 
fully sav that from a personal acquaintance with him, we know him to 
possess'a rare ability as a chemist and to be honorable in the highest 
degree. Hence an opinion emanating from him is thoroughly reliable 
and places the Coin Baking Powder among the purest baking powders 
: uad e T. P. RUSSELL. 

G. M. STEELE. 



CATSUPS AND SAUCES. 



••Hunger is the best sauce." 



CURRANT CATSUP. 

Five pounds of currants. 
Three pounds of sugar. 
One pint of vinegar. 
Two tablespoonfuls of ground cloves. 
One tablespoonful of ground allspice. 
One tablespoonful of mustard. 
One tablespoonful of cinnamon. 
One teaspoonful of cayenne pepper. 
Boil two hours. 

Mrs. G. B. Adams. 



The Coin "Baking Powder is the Best. 

(115) 



Try T>ichmann's Self-raising buckwheat. 
CUCUMBER CATSUP. 

SP 5 ke la + rge V T Cuciimbers > P^e, and take out 
seeds; grate, and let drain for several hours Pu 
pulp m a pan, thin with vinegar, season' with 
pepper and salt to taste, and boil. Seal while lot! 

Mrs. A. D. Lee. 

TOMATO CATSUP Kaasas - 
One-half bushel of tomatoes. 
One quart of vinegar. 
Nine tablespoonfuls of sugar. 
Four tablespoonfuls of salt. 

Two tablespoonfuls each of cloves allsnW 
cmnamon, b i ack peppei . an(J al Vce, 

One-third tablespoonful of cayenne pepper 
Bcul down untiJ tMck h n 

strSr 811 "; B ° iltomato - nrst antLoft and 
strain through S1 eve before adding ingredients. 

Mrs. A. B. Idesox 

HORSE RADISH SAUCE 
Four tablespoonfuls of grated horse radish, four 
tab espoonfuls of powdered cracker, one-hal cup 
of sweet cream, one teaspoonful of powdered 
sugar, one teaspoonful of salt, one-half saltspoon 
of pepper one saltspoon made mustard, two 
nS^*^ ^ -11 and heat 

Mrs. 0. Cook. 

The Coin Baking Towder is the Best. 



Coin Flavoring Extracts are True Fruit Flavors. 



TOMATO CATSUP. 

One gallon of tomatoes after the first straining. 

One quart of vinegar. 

Three tablespoonfuls of salt. 

Two tablespoonfuls of black pepper. 

Four tablespoonfuls of mustard seed. 

Three pods of red peppers. 

One-third tablespoonful of allspice. 

Boil until thick. 

You can put mustard seed and red peppers 
in when you cook tomatoes before you strain 
them, and thus avoid straining twice. This will 
keep well. You can add celeiy seed if you wish. 

Mrs. J. k. Adams. 

BORDEAUX SAUCE. 
Two gallons of chopped cabbage. 
One gallon of green tomatoes, chopped. 
One dozen of chopped onions. 
One ounce each of tumeric, allspice, cloves, 
celery seed, ground ginger, and black pepper. 
One-half pound of white mustard seed. 
One and three-fourths pounds of brown sugar. 
One gallon of vinegar. 
One gill of salt. 

Mix, and boil twenty minutes. Can in quarts. 

Mrs. W. W. Waterhouse. 

Ttichmann's Spices are Stri&ly Pure. 

(117) 



Try T>icbmann J s Self- Raising Buckwheat. 



CHILI SAUCE. 

Thirty large tomatoes, pealed. 
Twelve onions. 
Ten peppers. 

Twelve teacups of vinegar. 
Four teacups of sugar. 
One-half teaspoonful of black pepper. 
Four tablespoonfuls of cinnamon. 
Two tablespoonfuls of allspice. 
Two tablespoonfuls of cloves. 
Chop onions and peppers fine, boil all four 
hours and seal. 

Mrs. Schooley, 

Shawano, Wis. 

CHILI SAUCE. 
Thirty large ripe tomatoes, seven green peppers, 
ten onions, twenty tablespoonfuls of sugar, five 
tablespoonfuls of salt, five cups of vinegar. Chop 
onions and peppers very fine; cook one hour and 
a quarter. 

Mrs. W. G. Maxcy. 

RAISINS AND CURRANTS. 
One bowl of raisins, three bowls of currants, two 
bowls of sugar. Boil twenty minutes; good with 
meat. 

Mrs. R. P. Finney. 



Dichmann's Spices are Stri&ly Ture. 

(118) 



Coin Flavoring Extracts are True Fruit Flavors. 



SPICED CURRANTS. 

Seven pounds of currants, five pounds of sugar, 
one pint of vinegar, one tablespoonful of cloves, 
one tablespoonful of cinnamon. 

BROWN MUSHROOM SAUCE. 

One can French mushrooms, one cup of stock, 
one cup of cream, two tablespoonfuls of flour, 
four tablespoonfuls of butter. Salt and pepper 
to taste. Melt the butter, add the flour, and stir 
until a dark brown, then add the stock gradually; 
add mushrooms and let it simmer four or five 
minutes longer, then add the cream. Let it boil 
up and remove immediately. 

Mrs, Spencer, 

Buffalo, N. Y. 

CHOWDER, 

One peck of green tomatoes, chop day before 
' and cover with one cup of salt; mix and let stand. 
Chop one large cabbage, eight onions, four stalks 
of horse radish, if desired, one bunch of celery, 
four green peppers, four green cucumbers. Two 
pounds of brown sugar. If radish is not used, acid 
cinnamon and mustard to taste. Place all in a 
kettle, cover with vinegar and let it come to a boil. 

Mrs. Charles Neyitt. 

Dirhmann's Spices are Striftly Pure. 
ai9) 



Try Dicbmann's Self- Raising Buckwheat. 



TOMATO CHOWDER. 
One bushel of green tomatoes, twelve large 
onions; chop fine and put over it one pint salt, 
let stand over night. In the morning drain, boil 
in vinegar and drain again. Then boil up in 
vinegar in which you have put three pounds of 
brown sugar, one ounce of cinnamon, one ounce 
of cloves, three-fourths ounce of ground mustard, 
one quart grated horse radish. Pack in jars and 
cover closely. 

Miss Sadie Goe. 

SPICED CHERRIES. 
Eight pounds of cherries, one pint of vinegar, 
one ounce of spices put in bag. Boil about three- 
fourths of an hour. 



Dicbmann's Spices are Stri&ly Tare. 

(120) 



Chemical Laboratory Rush Medical College, Chicago, 
\YM. Dichmanx, Esq., Oshkosh, Wis. , . " „ 

Dear Sir: I have examined the can of your Com Baking Powder, and 
I find it to be a pure cream of tartar baking powder and free from alum, 
■Dhosohates and carbonate of ammonia. Yours Respectfully, 

WALTER S. HAINES, M. D., Prof, of Chemistry. 

To those who mav not know of Prof. W. S. Haines we would cheer- 
fullv sav that from a personal acquaintance with him, we know him to 
possess "a rare abilit y as a chemist and to be honorable m the highest 
decree. Hence an opinion emanating from him is thoroughly reliable 
and places the Coin Baking Powder among the purest baking powders 
nia( 3 e T. P. RUSSELL. 

maa • G. M. STEELE. 



DRINKS. 

il The cups 
That cheer, but not inebriate." 

Co wper. 

GOOD PROPORTIONS FOR COFFEE, 
One-fifth Mocha. 

Four-fifths Java, mixed and ground. 

Or, one-third Mocha. 

One-third Gov. Java. 

One-third Golden Rio. 

CRUST COFFEE. 

Place slices of bread in the oven and let them 
get quite brown. 

Then pour on boiling water; strain. 

Add sugar and cream, and a little nutmeg, if 
you like. 



The Coin "Baking Powder is the Best. 

(121) 



Try THchmann's Self Raising 'Buckwheat. 



COFFEE. (For Ten Persons.) 
Ten tablespoonfuls of coffee. 
One egg. 

One pint of cold water. 

Two quarts of boiling water. 

Stir egg and coffee well together, add cold 
water, put on stove, and when it begins to boil 
add boiling water, and let simmer about five 
minutes. 

Miss Carrie Jannush. 

COFFEE. 

One cup of coffee, ground fine. 

One egg, with shell. 

One tablespoonful of water. 

Mix well and pour into scalded coffee pot. Pour 
on one quart of freshly boiled water. Let boil up 
three times. Set over steam until used. 

Allow one heaping tablespoonful of ground 
coffee to each person. Two tablespoonfuls to pot. 
Sufficient cold water to moisten, part of the white 
and shell of an egg; beat thoroughly. Add one 
cup of boiling water to each tablespoonful of cof- 
fee ; boil fifteen minutes. 

CHOCOLATE. 
One-half cake of baker's chocolate, add eight 
tablespoonfuls of sugar; put in a sauce pan with 



The Coin Baking Towder is the Best, 

(122) 



Coin Flavoring Extracts are True Fruit Flavors. 

\ — 

four tablespoonfuls of water. Stir till smooth, 
then stir it all into a quart of boiling milk and a 
i quart of boiling water. Mix well and serve. 

Mrs. J. B. Powers. 

CHOCOLATE. 

One ounce of chocolate. 

One-oalf cup of sugar (scant). 

One heaping teaspoonful of cornstarch. 

Mix the chocolate, sugar and cornstarch, and 
blend over hot water. Then add slowly one pint 
of boiling water, and cook ten minutes. Add one 
pint hot milk and set over hot water until wanted, 
j Beat one egg to a cream and pour the chocolate 
into the egg just before serving. 

Mrs. Edgar Bowen. 

TEA. 

Good tea depends upon being made immediately 
upon the boiling of the water. 
Pot should be heated or scalded. 
Just sufficient boiled water to cover tea. 
Let stand two minutes and add necessary water. 

RUSSIAN TEA. 

Make tea by preceding recipe ; strain from 
grounds and cool. 

When ready to serve, put two cubes of block 
sugar in a glass, half fill with broken ice, add a 
slice of lemon and fill glass with cold tea. 



The Coin "Baking Powder is the Best. 

(123) 



Try Dichmann's Self Raising ^Buckwheat. 



EGG NOG. 

Beat one egg. add one tablespoonful of sugat 
and beat to a cream. Add one tablespoonful of 
wine or brandy, and one-half cup of milk. 



EGG NOG. 

(For one and one-half gallons). 

One and one-fourth pounds of fine powdered 
sugar, ten fresh eggs; beat yolks of eggs separately 
and stir into sugar, one quart of good brandy 
three-fourths pint of Jamaica rum, one gallon 
of rich milk. Mix well; stir constantly while 
adding milk to prevent curdling. Then beat the 
whites of eggs to stiff froth and put on top of 
mixture. Add a little nutmeg. 

CREAM BEER. 
Two ounces of tartaric acid, two pounds of 
white sugar, juice of one-half a lemon, three 
pints of water. Boil together five minutes; when 
nearly cold acid the whites of three eggs, well 
beaten, with one-half cup of flour and "one-half 
ounce essence of wintergreen. Two tablespoon- 
Ms of this syrup, in one glass of water, add one- 
fourth teaspoonM of soda. 



The Coin Baking Towder is the Best. 

(124) 



Try Dicbmann's Self- Raising Buckwheat. 



GINGER BEER. 
Put into a large stone jar two and one-half 
pounds of sugar, three quartered lemons, one 
heaping tablespoonful of cream tartar. Put into 
a small bag one-fourth pound of bruised Jamaica 
ginger root; boil twenty minutes in two quarts of 
water. Replace with one-fourth pound of fresh 
ginger root, put bag into jar, and pour in the 
water that the ginger was boiled in, adding suffi- 
cient boiling water to make twelve quarts of the 
liquid. When cool add nearly a two-cent cake of 
compressed yeast; next morning strain and bottle. 
The bag taken from jar may be boiled next time, 
and one-fourth pound of ginger thus saved. 

Miss Fannie Gary, 

Chicago . 

FINE LEMONADE. 
Rind of eight lemons, juice of twelve lemons, 
two pounds of loaf sugar, one gallon of boiling 
water, whites of four eggs. Rub the rincls of the 
eight lemons in the sugar until it has absorbed 
all the oil from them, put it with the remainder 
of the sugar in a jar, add the lemon juice, and 
pour the boiling water over the whole. When 
sugar is dissolved strain lemonade; when cool 
beat in the whites of the eggs. Serve with 
chipped ice. 



Diehmann's Spices are Stri&ly Ture. 

(125) 



Coin Flavoring Extracts are True Fruit Flavors. 



ORANGE LEMONADE. 
One tablespoonful of sugar, one teaspoonful of 
lemon juice, juice of one or two oranges. Fill a 
glass with shaved ice, pour in mixture, fill with 
water, and stir well. 

EGG LEMONADE. 
One fresh egg, juice of one-half of a lemon, one 
tablespoonful of sugar, three-fourths glass of fine 
ice. Mix well, and fill the glass with water. 

ROYAL STRAWBERRY OR RASPBERRY 
ACID. 

Three pounds of ripe berries, two ounces of 
citric acid, one quart of water. • Dissolve acicl in 
water, and pour over the berries; let stand 
twenty-four hours, then draw off, strain, and to it 
add half its weight in sugar. Boil three or four 
minutes in porcelain kettle. When cool bottle 
and cork lightly for three or four days, then cork 
tightly and seal. 

Miss Libbie Waters. 

RASPBERRY VINEGAR. 
To four quarts of red raspberries put enough 
vinegar to cover them, and let them stand 
twenty-four hours. Scald and strain; add a 
pound of sugar to one pint of juice. Boil twenty 



TDichmann's Spices are StrMy Pure. 

U26) 



Try Dicbmann's Self- Raising Buckwheat. 



minutes and bottle. It is then ready for use, and 
will keep for years. To one glass of water add a 
tablespoonful of this vinegar. It is much relished 
by the sick. 

Eugenia Murdock. 

CREAM NECTAR. 
One gallon of water, eight pounds of white 
sugar, eight ounces of tartaric acid, one ounce of 
gum arabic. Dissolve gum arabic in a teacupful 
of water, put water, sugar, acid, and gum arabic 
in a porcelain kettle, let come to a boil. Take 
; four teaspoonfuls of flour, stir smooth with water, 
beat the whites of four eggs, stir in the flour, add 
one-half pint of cold water; add this to the rest 
in the kettle, boil three minutes, stirring con- 
stantly. When cold bottle; three tablespoonfuls 
of nectar to a glass two-thirds full of water, add 
one-third teaspoonful of soda (made fine). Stir 
well. 

Miss Clara Pike. 

SODA AND NECTAR. 
One tablespoonful of lemon juice, three-fourths 
glass of water, one-half teaspoonful of bi-carbon- 
ate of soda. Sweeten to taste. Mix well, then 
add plain soda, stir, and drink while foaming. An 
excellent morning drink to regulate the bowels. 

Dichmann's Spices are Strictly Ture. 

(127) 



Coin Flavoring Extracts are True Fruit Flavors. 



NECTAR CREAM. A Summer Drixk. 
One quart of cold water, one egg, one and one- 
half ounces of tartaric acid, one-half ounce of 
wintergreen, juice of two lemons, one tablespoon- 
ful of flour, two pounds of sugar. Dissolve sugar, 
water and acid, then add beaten egg, etc.; use two 
tablespoonfuls in two-thirds glass of water, lastly 
stir in a little soda. 

Jessie Holmes. 

PORT WINE PUNCH. 
One glass of fine ice, one-half tablespoonful of 
sugar, one-half tablespoonful of orchard syrup, a 
clash of lemon juice, one-half wine-glass of water. 
Dissolve well with sugar and lemon; fill up glass 
with port wine, mix well with spoon, and orna- 
ment the top with orange or pineapple. 

RASPBERRY SHRUB. 
One quart of vinegar, three quarts of ripe rasp- 
berries. Pour vinegar over berries, let stand one 
day, then strain, and to each pint of vinegar add 
one pound of sugar. Boil one-half hour, skim till 
clear; when cool add two wine-glasses of brandy. 
Use two spoonfuls to one tumbler of water. 
Good in warm weather and during fever. 

Dicbmann's Spices are Striffly Pure. 

U28) 



Try Dicbmann's Self -liaising "Buckwheat. 
JVIEmORAKDA. 



The Coin Baking Towder is the Best. 

(129) 



Coin Flavoring Extracts are True Fruit Flax 



The Coin 'Baking Powder is the Best. 

(130) 



Chemical Laboratory Rush Medical College, Chicago. 
Wm. Dichmann, Esq., Oshkosh, Wis. 

Dear Sir : T have examined the can of your Coin Baking Powder, and 
I find it to be a pure cream of tartar baking powder and free from alum, 
phosphates and carbonate of ammonia. Yours Respectfully, 

WALTER S. HAINES, M. D., Prof, of Chemistry. 

To those who may not know of Prof. "W. S. Haines we would cheer- 
fully say that from a personal acquaintance with him, we know him to 
possess a rare ability as a chemist and to be honorable in the highest 
degree. Hence an opinion emanating from him is thoroughly reliable 
and places the Coin Baking Powder among the purest baking powders 
made. T. P. RUSSELL. 

G. M. STEELE. 



EGGS. 

" Deal gently with the new-laicl egg, 
For eggs are brittle things." 

EGG SALAD. 

Eeniove the shell from cold hard-boiled eggs, 
cut the eggs in halves lengthways, and take out 
the yolks carefully so the shape of the whites 
will not be spoiled. Work the yolks on a plate 
with a silver fork, and season with salt, pepper, 
mustard, and a little vinegar, and melted butter. 
Do not use enough vinegar or butter to make like 
paste. Fill the whites heaping full of the mix- 
ture, and garnish the dish with sprigs of parsley. 

Mrs. W. A. Foote. 



The Coin Baking Towder is the Best. 

(131) 



Coin Flavoring Extracts are True Fruit Flavors. 



EGGS A LA CREAM. 

One-half cup of cream. 

One tablespoonful of vinegar. 

To boiling water, salted, add the vinegar. 

Drop eggs, and boil three and one-half minutes. 
Turn off water, and add one-half cup of cream, 
with a little flour to thicken. Let come to a boil 
and serve at once. 

Mrs. J. J. Sprague. 

EGG TIMBALLS. 

Six eggs. 

One and one-half cups of milk. 

One teaspoonful of salt. 

One-eighth teaspoonful of pepper. 

Break eggs into bowl and beat well; add sea- 
soning and beat two minutes, then add milk; stir 
well, and pour into buttered timball moulds. Set 
into a pan of hot water and bake fifteen or 
twenty minutes. Turn out on warm platter and 
serve with cream sauce. 

"earn Sauce — One pint of hot cream. 

One heaping tablespoonful of butter. 

Two heaping tablespoonfuls of flour. 

One-half teaspoonful of salt. 

One-half saltspoonful of pepper. 

Mrs. R. C. Brown. 



The Coin ^Baking Powder is the Best. 

(132) 



Try TDicbmann's Self- Raising Buckwheat. 



BAKED EGGS. 

Cover a buttered dish with fine cracker crumbs. 
Put each egg carefully in the dish, and cover 
■! lightly with seasoned and buttered crumbs. 
Bake until the crumbs are brown. 

Mrs. J. J. Sprague. 

BREAD OMELET. 

One cup of bread crumbs, one cup of milk, six 
eggs, salt and pepper to taste. Soak the crumbs 
in the milk. The milk should be heated to boil- 
ing before the crumbs are put into it. Stir the 
I eggs thoroughly, but do not beat. Stir in the 
soaked crumbs. Fry in butter. Make in two 
layers. 

BREAD OMELET. 

Eight eggs beaten very light, three slices of 
bread soaked in milk. Beat all together, season 
well, and place in hot buttered pan. Turn, as 
any omelet. Mrs. Frank Austin, 

W. Superior. 

OMELET. 

Six eggs, one cup of milk, one tablespoonful of 
flour. Beat whites and yolks separately. Heat 
and butter a baking dish, turn in omelet and 
j bake until done — when tested with a straw. 

Serve in dish baked in. Miss Sadie Goe. 

, 

Dichmann's Spices are Stuffily Ture, 

(133) 



Coin Flavoring Extracts are True Fruit Flavors. 



OMELET. 

Six eggs, six tablespoonfuls of milk, pinch of 
salt, pinch of pepper. Beat the whites and yolks 
separately; add to the yolks of eggs the milk, salt, 
and pepper. To this add the beaten whites with- 
out stirring. Cook in a hot buttered spider. 
When done on one side turn double, and set in 
hot oven for a few minutes. 

Grace Kimball, 

Neenah. 

OMELET. 

Six eggs beaten separately; add to the yolks a 
small cup of sweet milk, one tablespoonful of 
flour, a little pepper and salt. Stir in the stiffly 
beaten whites last. Have butter size of one-half 
egg in frying pan hot, pour in mixture, raise care- 
fully from the bottom with knife that it may not 
burn; slip on to a platter, and serve immediately. 

Mrs. Harlow. 



THcbmann's Spices are Stri&ly Pure. 

(134) 



Chemical Laboratory Rush Medical College, Chicago. 
Wm. Dichmann, Esq., Oshkosh, Wis. 

Dear Sir : T have examined the can of your Coin Baking Powder, and 
I find it to be a pure cream of tartar baking powder and free from alum, 
phosphates and carbonate of ammonia. Yours Respectfully, 

WALTER S. HAINES, M. D., Prof, of Chemistry. 

To those who may not know of Prof. W. S. Haines we would cheer- 
fully say that from a personal acquaintance with him, we know him to 
possess a rare ability as a chemist and to be honorable in the highest 
degree. Hence an opinion emanating from him is thoroughly reliable 
and places the Coin Baking Powder among the purest baking powders 
made. T. P. RUSSELL. 

G. M. STEELE. 



FISH. 



There's as good fish in the sea as ever were caught." 



BAKED WHITEFISH. 

Cut one fresh fish through center of back, lay- 
ing it, back down, in a dripping pan. 

Pepper, and salt, and sprinkle over it flour and 
little pieces of butter. 

Put in one-half pint of water, and set in hot 
oven to bake. , 

When nearly done pour over it one-half cup of 
cream, and bake long enough to brown nicely on 
top. Serve immediately. 

Mrs. Wm. Wright. 



Dichmann' s Spices are Striftly Ture. 

(135) 



Coin Flavoring Extracts are True Fruit Flavors. 



BAKED WHITEFISH. 

One and one-half cups of stale bread crumbs. 

One large onion, fry brown and chop fine. 

Two ounces of butter. 

One teaspoonful of sage. 

One-half teaspoonful of pepper. 

One-half teaspoonful of salt. 

Two eggs, yolks only, well beaten. 

Remove head and backbone of a good-sized fish, 
wash thoroughly, aucl dry; then stuff with the 
above dressing, sew the fish up. put bits of butter 
on outside, and dredge with flour. This has been 
well tested, and is delicious. M rs. j. m. h. 

BAKED WHITEFISH. 

Take a good-sized fish and stuff with dressing, 
same as chicken. Sprinkle outside with salt and 
pepper, and bake. Keep enough water in pan to 
prevent burning. 

Sauce for same— Two tablespoonfuls of butter. 

Two tablespoonfuls of flour. 

Little salt and pepper. 

Two cups of scalded milk. 

Two hard-boiled eggs, sliced. 

Warm the butter and flour until thoroughly 
mixed, add salt and pepper, pour scalded milk 
over this, and ad d the egg, j^^^v^ 

T)ichmann's Spices are StrMy Pure. 

(136) 



Try T)icbmann's Self-raising ^Buckwheat 



BOILED WHITEFISH. 

One quart of milk. 
One whitefish. 
One onion. 

One teaspoonful of salt. 
One-half teaspoonful of pepper. 
A lump of butter. 

Wash fish thoroughly, remove head and back- 
bone, cover with milk, put on the range to boil. 
When half done add onion, salt and pepper; just 
before serving add the butter. When done drain 
off milk and thicken it with flour, and use for 
gravy. 

Mrs. Otto Haase. 

MACKINAW TROUT. 

Put one cup of butter and lard, mixed, in a 
dripping pan, and heat. 
Eoll fish in flour. 
Salt and pepper well. 

Set into the pan of hot butter and lard, with 
pieces of butter over it. 

Bake until a delicate brown, then pour over 
one-half cup of cream, and let it brown. 

Mrs. Wm. Wright. 



The Coin Baking Towder is the Best. 

(137) 



Coin Flavoring Extracts are True Fruit Flavors. 



BOILED COD. 

Select a firm thick piece of fish, sew up in mos- 
quito net, and put over the fire in plenty of boil- 
ing salted water. 

Cook one hour for a piece that weighs four or 
five pounds. 

Undo the netting and lay on a hot dish, rub 
thoroughly with butter and lemon juice, put 
three tablespoonfuls of egg sauce on it, and the 
rest in a boat. 

Egg Sauce— (for boiled fish) One-half pound of 
butter. 

Juice of one large lemon. 
Pepper and salt to taste. 
Yolks of two eggs. 

Put the butter, lemon juice, and salt and pep- 
per in a sauce pan; beat all until thick and quite 
hot; do not let it boil; remove from fire, and add 
the beaten yolks of the eggs. 

Mrs. McColm, 

Columbus, Ohio. 

FISH BALLS. 
One pint of codfish, two pints of small sized 
potatoes, before cooked; pour boiling water 
over the codfish and potatoes, sufficient to cover 
them, and cook for one-half hour ; when done, 



The Coin 'Baking Powder is the Best. 

(138) 



I 

Try Dichmann's Self -Raising "Buckwheat 

drain off all the water and mash thoroughly 
|| with a wire potato masher. Add two eggs, well 
beaten, butter size of an egg, little pepper. Stir 
with masher until light and foamy ; dip the spoon 
in hot fat every time you take up the mixture ; 
form into balls and drop into hot fat; brown 

immediately. Mrs. Helen Fraker. 

CODFISH BALLS. 
One pint of finely chopped cooked fish, six pota- 
toes, (cooked), one egg, one tablespoonful of but- 
! ter, two tablespoonfuis of cream, or four of milk. 
, Mash the potato with the fish, then add butter, 
milk and egg and beat light and smooth; make 
1 into balls and fry in lard enough to cover them. 
The lard must be very not and the balls will then 
cook in three minutes. 

Mrs. Noyes. 

FRIED FISH. 
Remove head of fish, wash and dry, rub a little 
salt on inside of fish, cut in pieces and roll in 
cornmeal or flour. Add pepper and salt to taste. 
Have the pan hot, fry in sweet lard or olive oil. 
Put on front part of the range with a quick fire 
for ten minutes, turn the fish, then set back on 
the range to brown and fry slowdy. 

A.unt Martha. 

I " ■ ■ ' 

The Coin Baking Towder is the Best. 

( 139 



Coin Flavoring Extracts are True Fruit Flavors. 



TO BOIL TROUT. 

Dip a cloth in vinegar, spread on table, cover 
with flour; put the trout in this, fastening it up 
closely, and boil one hour. 

Sauce— Nearly one pint of drawn butter. 

One tablespoonful of vinegar. 

Salt and pepper to taste, and three hard-boiled 
eggs mashed and beaten with a fork. Take what 
is left of trout and sauce, pick fish from bone, 
pour sauce over, and serve cold. 

Mrs. Robt. Brand. 

PAXXED FISH. 
After cleaning fish sprinkle with salt, Fry in 
spider pieces of salt pork, cut very thin, cook 
quickly, take out and lay on brown paper. Have 
the fat smoking hot. roll fish in bread crumbs, 
well seasoned; put the flesh, side down, and fry a 
light brown. Serve with the pork. 

Mrs. R. C. Brown. 

FISH OMELET. 
Make a plain omelet, and when ready to fold 
spread over it fish prepared as follows: Add to a 
cup of any kind of cold broken fish cream enough 
to moisten it, season with a tablespoonful of but- 
ter; pepper and salt to taste. 

w. H. 



The Coin "Baking Powder is the Best. 

(140) 



Try < T>ichmann } s Self- Raising Buckwheat. 



CODFISH A LA CREME. 

One teacup of finely picked codfish, two tea- 
cups of mashed potatoes, one-half cup of sweet 
cream or milk, one-half cup of butter, two eggs, 
well beaten, salt and pepper to taste. Mix well 
and bake from twenfy-five to thirty minutes. 

Mrs. Dr. Decker. 

CODFISH FRITTERS. 

One cup of codfish, one pint of milk, four eggs, 
one heaping teaspoonful of baking powder, flour 
enough to make a little thicker than batter cakes. 
Drain the fish dry, add to the batter and fry in 
hot oil or lard the same as sweet fritters. Very 
nice breakfast dish. 

w. H. 

FISH AND OYSTER PIE. 

One cup of cold fish, two dozen oysters, one 
cup of bread crumbs, one-half teaspoonfu of 
grated nutmeg, one teaspoonful of finely chopped 
parsley, two tablespoonfuls of melted butter. 
Make a light crust and put in the above, and bake 
the same as meat pie. Season otherwise to taste, 
if desired. 

w. H. 



Dicbmann's Spices are Strictly Ture. 

(141) 



Coin Flavoring Extracts are True Fruit Flavors. 



SALMON IN A MOULD. 
One can of salmon. Pour the oil from top in 
cup, take out bones., and rub salmon with a spoon 
until smooth; add two tabiespoonfuls of melted 
butter, one-half cup of fine bread crumbs, and 
three well beaten eggs; pepper and salt to taste. 
Put into a buttered dish and steam one hour. 
Turn it on a platter and pour over it sauce made 
as follows: 

Sauce— One cup of sweet milk, one tablespoon- 
ful of cornstarch. Wet with a little milk, add 
the oil from salmon, boil slowly until it thickens; 
add one well beaten egg, and pour over salmon'. 

Mrs. J. H. Clemexts. 

Milwaukee. 

DEVILED SALMON. 

One p'ound of salmon, twelve soda crackers, four 
eggs, one-fourth pound or more of butter, one tea- 
spoonful of dry mustard, pepper and salt to taste. 
Roll cracker very fine, divide in two equal parts. 
Take bones from salmon and pick up in a pan on 
the stove, with juice that is around it. Boil eggs 
hard and put through a sieve; put butter, mustard, 
eggs and salmon and half the crackers and pepper 
and salt together with your hands, lightly; put 



Ttichmann's Spices are Stri&ly Pure. 

(142) 



Try T>icbmann's Self- Raising Buckwheat. 

onto stove until butter is melted and stir lightly; 
then put into scallops, put rest of cracker and bits 
of butter on top of the scallops, lay them in a 
dripping pan and brown a few minutes in a quick 
oven. Serve as a fish course. This quantity 
makes enough for nine persons. 

Mrs. J. H. Jenkins. 

TXTRBOT. 

Boil five or six pounds of fresh fish, take out 
all of the bones and shred very fine. Let one 
quart of milk, with a little onion, come to a boil; 
then acid one cup of flour which has been mixed 
with one cup of cold milk, and the yolks of two 
eggs, one-half cup of butter, and salt and pepper. 
Butter a dish and put in a layer of sauce, then 
one of fish; finish with a layer of sauce, and over 
the top sprinkle cracker crumbs. Bake for an 
hour in a moderate oven. 

Mrs. Noyes. 

SCALLOPED LOBSTEB. 
Butter a deep dish and cover the bottom with 
fine bread crumbs; put on this a layer of chopped 
lobster, with pepper and salt; go on alternately 
until the dish is filled, having crumbs on top. Put 
on bits of butter, moisten with milk. Bake 
about twenty minutes. 

I; Mrs. J. M. Hukn. 

- ■ ■ _ 

Dichmann's Spices are Strictly Ture. 

(143) 



Coin Flavoring Extracts are True Fruit Flavors. 



TURBOT A LA CREME. 
Four pounds of whitefish boiled v one quart of 
sweet milk, one-fourth pound of butter, one-half 
teaspoonful of pepper, one-half teaspoonful of 
salt. Thicken milk with flour, chop some celery 
tops fine; add all together except fish. Remove 
bones from fish, pick up, then put in a pudding 
dish a layer of fish, then one of sauce, as given 
above. Cover the top with rolled crackers. Put 
in the oven and brown half an hour. 

Mrs. L. D. Harvey. 

CODFISH TURBOT. 
Three pints of milk, a good-sized onion. Boil 
about one hour in a double boiler. Put one cup 
of butter in a spider and rub into it about one 
cup of flour, and let simmer together moderately. 
Remove the onion from milk, and stir milk 
slowly into the butter and flour until it is quite a 
thick batter. Beat in two eggs, and a little pep- 
per and salt, and let get cold. Take about one 
cup of boiled codfish, putting first a layer of 
sauce, then a layer of codfish, a layer of sauce 
last. Put bread crumbs and small pieces of but- 
ter on top, and bake one-half hour. 

Helen M. Tilton. 



TDichmann's Spices are Striftly Pure. 

1144) 



Try Dichmann's Self-Raising "Buckwheat. 



TURBOT A LA CREAM. 

Pick up fine some cold boiled whitefish, Make 
i| a sauce of one quart of milk, a little thyme, a 
sprig of parsley, two ounces of flour, one-fourth 
! pound of butter. Let the milk, thyme, and 
parsley simmer until well flavored, wet the flour, 
: put in hot milk with the butter, stir until it is 
\ thick, season with pepper and salt; put in a bak- 
ing dish layer of fish, and sauce until dish is full 
—sauce last; cover w T ith cracker crumbs, and bake 
until nicely browned and hot through. 

Mary Washburn. 

TURBOT A LA CREME. 
Boil a large whitefish; pick it up fine, taking 
out the bones; make a sauce of a quart of milk, a 
little thyme, a few sprigs of parsley, a little 
onion; simmer together till well flavored, wet 
two ounces of flour, and stir in with a quarter of 
! a pound of butter; stir until it thickens, then 
I strain it on the yolks of two eggs; season with 
pepper and salt. Put some of the sauce in a pud- 
! ding dish, then a layer of fish, and so on until the 
dish is fall, putting sauce on top; cover with 
rolled crackers and a little grated cheese, if to 
the taste; brown in the oven. 

Sallie Pinning. 

I . . - ■ 

\ ^ " 

The Coin Baking Towder is the Best. 

(145) 



Coin Flavoring Extracts are True Fruit Flavors. 



FISH A LA CREME. 
Four pounds of fish, one quart of milk, butter 
size of a small egg, three tablespoonfuls of Hour, 
two or three sprigs of parsley, one-half of an 
onion chopped fine, a little cayenne pepper, a 
little salt. Boil the fish in salted water; when 
done remove the skin and bones, and flake it- 
boil the milk, mix the butter and flour and stir it 
smoothly in the milk, adding also the parsley 
and onion chopped fine, and the cayenne pepper 
and salt. Stir it over the fire until it thickens; 
butter a baking dish, put in first a layer of fish,' 
and then of dressing; continue in alternation 
until all is used, with dressing on top. Sprinkle 
sifted bread crumbs over the top; bake one-half 
hour. Garnish with parsley and slices of hard- 
boiled eggs. ' 

Mrs. J. B. Powers. 

FISH TURBOT. 

Four or five pounds of whitefish, boiled in 
salted water with a small onion for five minutes. 
Remove skin and bones, and make dressing of 
four tablespoonfuls of butter, four tablespoonfuls 
of flour, one-half teaspoonful of grated onion, one 



The Coin Halting Powder is the Best. 

(146) 



Try Dicbmann's Self-raising ^Buckwheat 



i quart of milk. Put butter and flour into a stew 
pan, stir until smooth, then simmer three or four 
minutes, then acid milk and onion, and boil until 
thick. Then take from stove and add two well 
I beaten eggs and three sprigs of parsley chopped 
fine. Butter a baking dish, sprinkle with pow- 
jclered crackers, put in a layer of fish, spread with 
| dressing; continue until dish is full. Put three 
tablespoonfuls of powdered crackers on top, and 
one tablespoonful of butter in small pieces; pour 
one-half cup of milk over, and bake fifteen or 
{twenty minutes. 

Miss Carrie Jannush„ 

FISH TURBOT. 

Boil the fish five minutes, remove all the bones; 
one pint of milk, two tablespoonfuls of flour, four 
tablespoonfuls of butter, one onion, yolks of four 
I eggs. Boil the milk with the onion, pour on the 
flour and butter and eggs, and a little salt; place 
in a dish a layer of fish, then a layer of the dress- 
ing, until all the dish is filled; put bread crumbs 
i on top; set in oven to brown. 

Mrs. J. E. K. 



The Coin Baking Towder is the Best. 

(147) 



Coin Flavoring Extracts are True Fruit Flavors. 



FISH TUKBOT. 
Two and one-half cups of milk, one-half cup of 
butter, one cup of mashed potatoes, one-half cup 
of flour, two eggs, one whitefish with bones and 
skin removed. Scald all the ingredients (except 
fish) until thickened. Then put a layer of fish, 
alternate with dressing as given, until the dish is 
filled; cover with cracker dust, put bits of butter 
on top; season each layer with salt and pepper to 
suit taste. Bake half an hour. 

Mrs. Eugene Potter. 

FISH TUBJBOT. 

One bowl of picked up codfish freshened over 
night, three pints of milk, one onion, one cup of 
butter, one cup of flour, two eggs. Boil the milk 
with the onion cut into it until well flavored. 
While this is boiling place the butter in a spider 
to melt, add the flour, then the boiling milk; stir 
until smooth. Before removing from the stove 
stir in the eggs well beaten. Let stand until 
cold, then put into a dish with the fish, in layers. 
Put rolled crackers and pieces of butter on top of 
dish. Bake one-half hour. 

Mrs. M. B. Parkinson. 



The Coin Haking Powder is the Best. 

(148) 



Coin Flavoring Extracts are True Fruit Flavors. 



SAUCE FOR BAKED FISH. 

One-half can of tomatoes, one cup of water, two 
cloves, two allspice berries, two pepper corns, one 
teaspoonful of mixed herbs, two sprigs of parsley, 
one tablespoonful of chopped onion, one table- 
spoonful of butter, one tablespoonful of corn- 
starch (heaped), one-half teaspoonful of salt, one- 
half saltspoonful of pepper. Put tomatoes, herbs, 
spices, and water to boil in a sauce pan. Fry 
onion in butter until yellow; add cornstarch, and 
stir all into the tomatoes, simmer ten minutes, 
add salt and pepper and a little cayenne pepper. 
Strain. 

Miss Emma Kimberly, 

Neenah. 

WHITE SAUCE. 

One pint of milk, two tablespoonfuls of butter, 
two heaping tablespoonfuls of flour, one-half tea- 
spoonful of salt, one-half saltspoonful of pepper. 
Heat the milk over hot water. Put the butter in 
a granite sauce pan and stir till it melts; add the 
dry flour and stir quickly till well mixed; add the 
milk slowly and stir until smooth; add the salt 
and pepper last. 

Miss Sallie Pinning. 



IDicbmann's Spices are StriMy Pure. 

(149) 



Try TDichmann's Self- Raising Buckwheat. 



Dichmann's Spices are Striftly Ture. 

(150) 



Chemical Laboratory Rush Medical College, Chicago. 
Wm. Dichmann, Esq., Oshkosh, Wis. _ . 

Dear Sir : I have examined the can of your Com Bakmg Powder, and 
I find it to be a pure cream of tartar baking powder and free irom alum, 
ohosphates and carbonate of ammonia. Yours Respectful^, 
p p WALTER S. HAINES, M. D., Prof, of Chemist^. 

To those who may not know of Prof. W. S. Haines we would cheer- 
fullv sav that from a personal acquaintance with him, we know him to 
po*sess~a rare ability as a chemist and to be honorable m the highest 
decree Hence an opinion emanating from him is thoroughly reliable 
and places the Coin Baking Powder among the purest baking powders 
Tri „j„ T. P. RUSSELL. 

raaae - G. M. STEELE. 



FROSTINGS. 



" Under the snow are the roses of June." 
Under earth's crust lies the gold; 
Fathoms below the cold ocean's surf 
Lie hidden rich treasures untold. 

Like snow, the soil, and the ocean, 
Concealing stores precious and rare, 
Our frostings are but the beginnings 
Of good things beyond compare. 

FAVORITE CHOCOLATE ICINGL 
Two squares of baker's chocolate, grated 
Five tablespoonfuls of powdered sugar. 
Three tablespoonfuls of boiling water. 
Stir over a moderate fire until smooth and 
glossy. 

Mrs. O. Beach. 

. . ■ 

Dichmanris Spices are Strictly Pure. 

1151) 



Try T)ichmann's Self- Raising Buckwheat. 



MAPLE CARAMEL FROSTIXG. 
Butter size of an egg. one cup of maple sugar, 
one cup of light brown sugar, one-half cup" of 
milk. Boil twenty minutes, or until thick, and 
pour over while warm. 

Mrs. W. L. Davis. 

Keen ah. 

CARAMEL FROSTIXG. 

One cup of brown sugar. 
- One-half cup of white sugar. 

Boil till it hairs, then stir in one-half cup of 
cream. 

One-half teaspoonful of vanilla, 
Butter half the size of an egg. 
Boil five minutes, and when cool spread on 
cake. 

Agnes Hathaway. 

CARAMEL FROSTING. 
One cup of sugar, one-half cup of milk. Boil 
till it threads, then beat till ready to use. 

Eugenia Murdock. 

APPLE JELLY. 
Three large sour apples grated, juice of one 
lemon, one-half cup of sugar, one egg beaten. 
Cook over hot water. 

Miss Clasa Pike. 



Dicbmann's Spices are Striftly Tare. 

(152) 



Coin Flavoring Extracts are True Fruit Flavors. 



BOILED FROSTING. 

One-fourth pound of loaf sugar. 
One tablespoonful of water, or enough to pre- 
vent the sugar from burning. 
White of one egg. 

Allow sugar and water to boil until it feathers 
off the spoon, then pour over the beaten egg; beat 
until cool. 

Flora C. Doe, 

MAPLE SUGAR FROSTING. 

One cup of grated maple sugar, four tablespoon- 
fuis of water, the beaten white of one egg. Do 
not stir after the sugar is thoroughly melted in 
the water, but let it boil till it threads, then pour 
it over the beaten white of the egg, and stir all 
very thoroughly. 

Mrs. Matt Bray. 

WATER FROSTING. (Lemon.) 

Rind and juice of one lemon put in bowl, acid 
one tablespoonful of water, then stir in confect- 
ioner's sugar until it is smooth paste and will 
spread nicely. Spread on cake before it is quite 
cool. 

Mrs. John Himebaugh. 



The Coin "Baking Powder is the Best. 

(153) 



Try Dichmann's Self-Raising "Buckwheat. 



LEMON JELLY. 
One coffeecup of sugar, two tablespoonfuls of 
butter, two eggs, juice of two lemons. Cook over 
hot water. 

Miss Clara Pike. 

CARAMEL FILLING. 

Two cups of brown sugar, one-half tablespoon- 
ful of butter, one-half cap of milk. Boil about 
one-half hour, or until it hardens. 

Mrs. R. Hackett. 

FROSTING WITHOUT EGGS. 

One cup of sugar, five tablespoonfuls of milk. 
Boil three or four minutes. Beat until cold. 

Mrs. S. Eaton. 

FROSTING FOR ICE CREAM CAKE. 

Four cups of powdered sugar, three-fourths cup 
of water, four eggs (whites), one-half teaspoonful 
of citric acid. Boil sugar and water together till 
candied. Have ready the beaten whites of eggs, 
add to the boiled sugar, and stir briskly fifteen 
minutes, then add the citric acid. Put acid into 
cloth and pound very fine before adding. 

Mrs. C. L. Perry, 

Milwaukee. 



The Coin Baking Towder is the Best. 



(154) 



Coin Flavoring Extracts are True Fruit Flavors. 



Chemical Laboratory Rush Medical College, Chicago. 
Wm. Dichmann, Esq., Oshkosh, Wis. 

Dear Sir: I have examined the can ot your Coin Baking- Powder, and 
I find it to be a pure cream of tartar baking powder and free from alum, 
phosphates and carbonate of ammonia. Yours Respectfully, 

WALTER S. HAINES, M. D., Prof, of Chemistry. 

To those who may not know of Prof. W. S. Haines we would cheer- 
fully say that from a personal acquaintance with him, we know him to 
possess a rare ability as a chemist and to be honorable in the highest 
degree. Hence an opinion emanating from him is thoroughly reliable 
and places the Coin Baking Powder among the purest baking powders 
made, T. P. RUSSELL. 

G. M. STEELE. 



ICE CREAMS AND ICES. 

When you seek a retreat 
From the summer sun's heat, 

Tho' in vain you attempt to evade it, 
Just try a good ice, 
You will rind it so nice, 

And bless the fair lady that made it. 

BANANA ICE CREAM. 

One and one-half quarts of milk. 
Three bananas. 
Two cups of sugar. 
Three eggs. 

Mix and put in freezer, and when nearly frozen 
j add one quart of whipped cream, and continue to 
freeze. 

A Friend, 

Merrill, Wis. 



The Coin ^Baking Powder is the Best. 

(155) 



Try Uicbmann's Self Raising "Buckwheat, 



ICE CREAM. 
One quart of milk; set in kettle of boiling 
water, stir in the yolks of four eggs and a little 
salt; when thick stir in the well beaten whites of 
four eggs; let stand until cool, then add two and 
one-half cups of sugar which has been made into 
a syrup, and is also cold. Add one pint of cream 
well whipped; flavor to taste. Better to mix one 
quart of cream and one pint of milk. 

Mrs. E. L. Hughes. 

COFFEE ICE CREAM 
One large pint of milk. 
Two tablespoonfuls of flour. 
Two eggs, well beaten. 
One cup of sugar. 

One pint of clear coffee (not too strong). 

One pint of good rich cream. 

Pat the milk over to scald, and stir into it the 
sugar. Mix the flour very smooth in a little cold 
milk, and stir into the beaten eggs. Add the 
flour, eggs, and coffee to the scalding milk and 
sugar, and stir twenty minutes. Strain and cool. 
When ready to freeze add the whipped cream, 
and stir well. Use best 0. (J. Java coffee. 

Jennie D. Adams. 



The Coin Baking Towder is the Best. 

(156) 



Coin Flavoring Extracts are True Fruit Flavors. 



. A DESSERT. 

One dozen oranges. 

One can of minced pineapple. 

One package of Schepp's cocoanut. 

Two cups of granulated sugar. 

Peel the oranges and extract the seeds and 
chop fine; add to this the pineapple and cocoanut; 
drain well, and to the juice add the sugar and let 
boil five minutes; when quite cold pour over the 
fruit, and grate a fresh cocoanut for the top. 
Very nice, especially so with ice cream. 

Mrs. Robt. Graham. 

ICE CREAM. 

One pint of milk, one cup of sugar, two table- 
spoonfuls of flour, one saltspoonful of salt, two 
eggs, from one pint to one quart of cream, one- 
half to one cup of sugar, one tablespoonful of 
flavoring. Boil the milk, mix the sugar, flour, 
and salt, and whole eggs, and beat all together; 
add the boiling milk, and when well mixed turn 
into a double boiler, and cook twenty minutes, 
stirring constantly till smooth, after that occa- 
sionally; when cool add cream, flavoring, and 
second sugar to make quite sweet. 

Mrs. W. H. Huntington. 



Dichmann's Spices are Strittly Pure, 

(157) 



Try Ttichmann's Self -Raising Buckwheat. 



ICE CREAM. 

One quart of cream, one pint of milk, one pint 
of sugar, one tablespoonful of vanilla, whites of 
two eggs beaten stiff. Put sugar in milk, dissolve 
and strain through fine cloth; add cream and 
beaten whites, and freeze. Mrs. Chas. pike. 

NEAPOLITAN ICE CREAM. 
One quart of cream, four eggs, one cup of sugar, 
flavoring. Scald the cream, beat the yolks till 
thick and creamy, add sugar and beat again; beat 
the whites stiff, and beat them well into the 
yolks. Pour the hot cream into the eggs, and 
when well mixed turn into double boiler and 
cook. Stir constantly until the foam disappears 
and the custard has thickened. Strain, and when 
cold add the flavoring, and freeze. 

PEACH MOUSSE. 

One quart of peaches, one pint of cream, one- 
half cup of sugar, whites of two eggs. Put 
peaches through a sieve ; whip cream ; mix 
peaches, cream, and sugar, and put on ice for two 
hours; then beat whites of eggs to stiff froth, and 
stir into the mixture; put in mould, pack in ice, 
and let freeze. miss Mary hicks. 



Dicbmann's Spices are Strictly Ture. 

(158) 



Coin Flavoring Extracts are True Fruit Flavors. 



COFFEE MOUSSE. 
Filter one and one-half cups of boiling water 
through a large one-half cup of powdered coffee, 
pouring through second time. Beat yolks of four 
eggs with one cup of sugar, add the coffee, and 
cook in double boiler four minutes, stirring con- 
stantly. Cool in ice water, still stirring; mix 
very gently with one quart of cream whipped and 
drained; pack in a gallon mould, using five pints 
of salt and enough fine ice to pack solid; stand 

from four to Six hours. M. Washburn. 

PEACH MOUSSE. 
One quart of peaches rubbed through sieve, one 
pint of sugar, two tablespoonfuls of maraschino, 
two quarts of whipped cream. Heap lightly in a 
three quart mould, pack in ice, and salt; after 
about three hours add the beaten whites of three 
eggs; cover again, and let stand two hours. 

Mrs. M. H. Eaton. 

LEMON ICE. 

One quart of water, three cups of sugar; place 
on stove to dissolve sugar, then remove from 
stove, and add the juice of four lemons; let cool, 
strain, then add the beaten whites of three eggs. 

Stir thoroughly, and freeze. Grace Cornish. 

Dichmann's Spices are Striftly Pure. 

<159) 



Try Dicbmann's Self- Raising Buckwheat, 



PINEAPPLE SPONGE. 

One can of pineapple, chop, add the juice, 
and small cup of sugar; let simmer ten minutes; 
add one-half package of gelatine previously 
soaked two hours in one-half cup of water. 
When nearly cool acid the whites of four eggs, 
and beat until it begins to thicken. Pour in a 
mould, and put on ice to set. Serve with boiled 
custard, or whipped cream. 

Mrs. H. B. Schooley, 

Shawano, Wis. 

LEMON ICE. 

Five lemons, two oranges, two cups of sugar, 
two quarts of water. Make a heavy syrup of the 
sugar and a little of the water, add juice of 
lemons and oranges, some of the grated rind of 
the orange. Strain before freezing. 

Mrs. Lampard. 

LEMON ICE. 

One cup of lemon juice, two cups of granulated 
sugar, two cups of water in which the rind of two 
lemons has stood for one hour. Put in freezer, 
and when partly frozen add whites of two eggs 
beaten to a. stiff froth. Stir briskly while freez- 
ing. This makes one quart. 

Mrs. W. G. Maxcey. 



Dichmann's Spices are Strictly Ture. 

(160) * 



I 

! Coin Flavoring Extracts are True Fruit Flavors. 



SHERBET ICE. 

One tablespoonful of gelatine in a cup of cold 
water; add one cup of boiling water, juice of three 
! lemons, whites of two eggs beaten to a stiff froth, 
two cups of sugar, two more cups of cold water, 
and three tablespoonfuls of sherry wine. Freeze, 
not too fast. 

Mrs. K. E. Barber. 

LEMON ICE. 
Grate the rind of three oranges, add the juice 
of four, the juice of eight lemons, two and one- 
ihalf pounds of sugar with one quart of water 
/boiled to a syrup; then add water till there are 
three and one-half quarts, and freeze as you do 
ice cream. Strain nicely before freezing so it 
will be clear like lemonade. 

Mrs. K. E. Barber. 

LEMON SHERBET. 
, First, pack freezer as for ice cream. Juice of 
j from four to six lemons, one pint of sugar, one 
| quart of boiling water, white of one egg. Pour 
boiling water over sugar and lemon juice, put in 
freezer, and when nearly frozen add the white of 
! one eg£ well beaten. 

Flora C. Doe. 



The Coin "Baking Powder is the Best. 

(161) 



I 



Try TDichmann's Self -Raising Huckwbeat. 



LEMON SHERBET. 
Dissolve one quart of sugar in two quarts of 
boiling water; when nearly cool add the juice and 
grated rincl of four lemons and two oranges; 
strain, put in freezer, and when quite cold add 
the whites of two eggs beaten very light, and 
freeze. 

Mrs. J. E. Kennedy. 

LEMON SHERBET. 
Juice of six lemons, one pint of sugar, three 
pints of boiling water. When cold stir in one 
whole egg beaten very light. Freeze. 

Mrs. James G. Clark. 

PINEAPPLE SHERBET. 
For a gallon freezer take one quart of granu- 
lated sugar, one quart of water. Boil to a thick 
syrup and pour boiling hot over one can of grated 
or finely chopped pineapple; add the juice of four 
lemons, and put into freezer. Add the beaten 
whites of three eggs. Fill the freezer, lacking a 
quart, with cold water; turn freezer until sherbet 
is frozen. 

A DELICIOUS SHERBERT. 
One pint of milk, one pint of water, one pint of 
sugar, one pint of apricots or peaches. Scald the 
milk and add sugar and boiling water; let cool 

The Coin Baking Towder is the Best. 

(162) 



Coin Flavoring Extracts are True Fruit Flavors. 



while you prepare the juice of the fruit; strain 
the fruit through a sieve and pour all together 
:and freeze. Use either canned or fresh fruit. 

Miss Anna M. Paige. 

CHILLED RASPBERRIES. 
Cover the raspberries with orange juice, then 
sprinkle them heavily with sugar and place them 
in an ice cream freezer thirty minutes. Serve 
with plain cream. 

Eugenia Murdock. 

SHERBET. 

Soak one tablespoonful of gelatine in one cup 
of cold water, add one cup of boiling water, two 
cups of sugar, three lemons (juice), two cups of 
cold water, one wineglass of sherry; add last 
whites of two eggs, well beaten. Freeze, turning 
slowly. 

Ella Austin. 

I 

BOSTON SHERBET. 
One tablespoonful of gelatine, dissolved in one 
cup of cold water, one cup of boiling water, two 
cups of sugar, two cups of cold water, juice of 
three lemons, four tablespoonsful of wine. Strain, 
then add the beaten whites of four eggs. Freeze 
as an ice. 

Mrs. W. W. Waterhouse. 



The Coin 'Baking Powder is the Best 

(163) 



Try Dicbmann's Self-raising 'Buckwheat. 



PINK CHANGE SHERBET. 
One tablespoonful of gelatine, one cup of cold 
water, one cup of boiling water, two cups of sugar, 
one-half cup of cold water, juice of three large 
oranges and one blood orange. Soak gelatine in 
the one-half cup of cold water, add boiling water, 
then sugar and juice, then other cup of cold water. 
Strain and freeze. 

Mrs. Chas. W. Pike. 



p 



The Coin Baking Towder is the Best. 

(164) 



Chemical Laboratory Rush Medical College, Chicago. 
Wiit. Dichmann, Esq., Oshkosh, Wis. 

Dear Sir: I have examined the can of your Coin Baking Powder, and 
I find it to be a pure cream of tartar baking pd'wder and free from alum, 
phosphates and carbonate of ammonia. Yours Respectfully, 

WALTER S. HAINES, M. D., Prof, of Chemistry. 

To those who may not know of Prof. W. S. Haines we would cheer- 
fully say that from a personal acquaintance with him, we know him to 
I possessa rare ability as a chemist and to be honorable in the highest 
degree. Hence an opinion emanating from him is thoroughly reliable 
and places the Coin Baking Powder among the purest baking powders 
made. T. P. RUSSELL. 

TVT STRRI.R 



JELLIES AND JAMS. 

" Jams, jellies, and sweet marmalade 
Are lit for a king when properly made. 
If how to make them you wish to know, 
Follow the recipes printed below." 

CEABAPPLE JELLY. 
Wash and halve apples; cut out black ends and 
takeoff stems, cover with water and boil until 
soft; put in jelly bag, hang up and let drain all 
night. In the morning strain juice through a 
; cloth adding the juice of six lemons to each peck 
of apples; use one pint of sugar to one pint of 
juice, boil as usual. Put in glasses, let stand over 
night, then cut white paper to fit glasses, dip in 
: brandy and lay on jelly before covering. 

Miss Hay. 




HDirbmann' s Spices are Striftly Pure, 



U65) 



Try Dichmann's Self- Raising Buckwheat. 



COFFEE JELLY. 

One-half box of gelatine. 

One quart of strong coffee, sweetened. 

Dissolve the gelatine in one-half cup of cold 
water; add the gelatine to hot coffee, stir well, and 
set on ice to cool. Serve with whipped cream. 

LEMON JELLY. 

One-half package of gelatine. 

One cup of cold water. 

Two large lemons. 

Three cups of sugar. 

Three cups of boiling water. 

Soak the gelatine, and the lemons sliced thin, 
and the sugar in the cold water for an hour; when 
thoroughly dissolved pour the boiling water on to 
it. Strain through linen bag into mould.. 

Mrs. C. C. Paige. 

SPICED CRABAPPLE JELLY. 

One-half as many wild plums as crabapples. 
Allow little more than one-half pound of sugar 
to one-half pound of juice. Cook with the fruit 
a small handful of cinnamon and cloves. Strain 
carefully. 

Mrs. M. B. Parkinson. 



Dichmann's Spices are Strittly Ture. 

(166) 



Coin Flavoring Extracts are True Fruit Flavors. 



PINEAPPLE JELLY. 

One box of gelatine, soak over night in cold 
j| water, in the morning add, one quart of boiling 
[ water and the juice of five lemons, and strain. 
Sweeten to taste and add one can of sliced pine- 
apple, chopped fine. Put in moulds and set on 
ice. Candied cherries or sliced bananas are very 
' nice used in place of the pineapple. 

Miss Sadie Goe. 

WINE JELLY. 

One box of gelatine, one pint of cold water, juice 
of two lemons and rind of one; let stand one and 
one-fourth hours. Add one quart of boiling water, 
one ane one-half pounds of sugar, one pint of wine. 
{ Strain into moulds. 

Mrs. J. H. Weed. 

WINE JELLY. 

One box of gelatine, one pint of cold water, 
three lemons, juice and rind; cover and let stand 
one hour and then add, two pounds of sugar, one 
quart of boiling water, one pint of wine. Stir till 
I dissolved and strain into mould. 

Ida Wright. 

I ~ ^ ^ 

Dichmann's Spices are Singly Pure. 

(167) 



Try TUchmann's Self- Raising Buckwheat. 



PINEAPPLE JELLY. 

One box of gelatine. 

One pound of sugar. 

Four lemons, juice only, rind of one. 

One can of sliced pineapples. 

Soak the gelatine in a pint of cold water, let it 
stand in a warm place till dissolved; acid one 
quart of boiling water, the sugar and lemons. 
Strain, and then add the pineapple cut in small 
pieces. 

Mrs. Austin Snell. 

CRABAPPLE JELLY. 
Have ready two earthenware jars with lids, each 
holding one gallon. Wash, quarter and core 
apples, pack in jars, putting one pint of water in 
each jar, put on lids, set into a kettle of water 
and let boil about eight hours. Then lay a thin 
cloth over a cullender, pour in the contents of the 
jars and let stand until all the juice drains; do 
not press. Take equal quantities of juice and 
sugar. Put juice on to boil and sugar into oven 
to heat; boil the juice just five minutes, add hot 
sugar and take off when it boils up. 

Mrs. J. H. Grove, 

Columbus, Ohio. 



Dicbmann's Spices are StrMy Ture. 

(168) 



Coin Flavoring Extracts are True Fruit Flavors. 

CRABAPPLE AXD WATERMELON JAM. 
One-half peck of quartered apples, one-half 
peck of sliced watermelon rind, one lemon; one 
pound of the mixture to one-half pound of sugar. 
Boil clown and put into jars. 

GREEX TOMATO PRESERVE. 
Cut green tomatoes in slices, sprinkle over 
them one pound of sugar to each pound of fruit, 
and let stand over night. In the morning add 
one sliced lemon and one handful of raisins to 
every four pounds of fruit. Put in porcelain 
kettle, and boil until the tomatoes are clear. 

Miss Agnes Brittix. 

PRESERVED PEACHES. 
Pare and quarter the peaches, weigh, and add 
to one pound of fruit three-fourths of a pound of 
sugar. Make a syrup by adding three-fourths of 
a cup of water to one pound of sugar; boil ten 
minutes, skim till clear, then add the peaches, 
aud cook until transparent. 

Miss Lizzie Radford. 

TO COOK CRANBERRIES. 
Four cups of fruit, two cups of sugar, two cups 
of water. For sauce use hot water; for jelly use 
cold water. 

Miss Emma Kimberly, 

Keen ah. 



The Coin ^Baking Powder is the Best. 

(169) 



Try TDichmann's Self -liaising "Buckwheat. 



CITRON PRESERVES. 
Pare, core and slice or cut into fancy shapes. 
Allow one pound of sugar to one pound of fruit; 
flavor with lemon and ginger root, Slice the 
lemon, and boil until clear in water. Remove 
the lemon, placing it in cold water until needed; 
put the ginger root into water and boil until well 
flavored, then remove. Put the sugar into the 
ginger water, boil and skim; then add the citron 
and pieces of lemon. Roil until the citron is 
transparent; skim it out and boil the syrup until 
thick and pour over it. 

Mrs. G. B. Adams. 

CRANBERRY SAUCE. 
One pint of water, two pints of granulated 
sugar, four pints of cranberries. Make the sugar 
and water into a syrup, and when boiling add the 
berries. Cook until the berries are soft, and pop 
open. 

j. D. A. 

PEAR BUTTER. 
Cut the fruit in small pieces, removing the 
core, skin, and all imperfections; allow a quarter 
of a pound of light brown sugar to each pound of 
the fruit, and half a pint of cold water to every 
two pounds of pears; do not add the sugar till 



The Coin Baking Towder is the Best. 

(170) 



Coin Flavoring Extracts are True Fruit Flavors. 

j : . r 

they have cooked an hour or so; then put it in, 
with a quart of cider to each two pounds of 
sugar, and let all cook slowly until a thick mar- 
malade-like substance is formed, which will be 
in about four hours. If it should seem too dry 
while cooking add more cider. Then to eight 
pounds of pears take two quarts of water, two 
pounds of sugar in one quart of cider. 

Eugenia Murdock. 



The Coin ^Baking Powder is the Best, 

(171) 



Try TDichrnann's Self Raising "Buckwheat 



The Coin Baking Towder is the Best. 

(172) 



Chemical Laboratory Rush Medical College, Chicago. 
Wm. Dichmann, Esq., Oshkosh, Wis. 

Dear Sir: I have examined the can of your Coin Baking Powder, and 
I find it to be a pure cream of tartar baking powder and free from alum, 
phosphates and carbonate of ammonia. Yours Respectfully, 

WALTER S. HAINES, M. D., Prof, of Chemistry. 

To those who may not know of Prof. W. S. Haines we would cheer- 
fully say that from a personal acquaintance with him, we know him to 
possess a rare ability as a chemist and to be honorable in the highest 
degree. Hence an opinion emanating from him is thoroughly reliable 
and places the Coin Baking Powder among the purest baking powders 
made. T. P. RUSSELL. 

G. M. STEELE. 



MEATS. 

"Xot meat, but cheerfulness, makes the feast; who carves, 
is kind to two; who talks, to all." 

TO ROAST BEEF. 

Place the roast in the dripping pan without 
water or seasoning. 

Put in a hot oven and brown over quickly, as 
this keeps the juice in. 

When well browned season with salt, pepper, 
and a little flour; pour off the fat in the pan, and 
put in water. Baste often, and roast rather 
slowly. For a six-pound roast it requires about 
one and one-half hours to have it rare done. 

H. A, A. 



'Dichmann' s Spices are StriMy Pure. 

(173) 



Try TDicbmann's Self- Raising Buckwheat. 



YORKSHIRE PUDDING. 

Beat three eggs very light. 
Add one scant teaspoonfnl of salt and one pint 
of milk. 

Pour one-half cup of this mixture on two- 
thirds cup of flour, and stir to a smooth paste. 

Add remainder of mixture, and beat well. 

Bake in gem tins forty-five minutes. Baste 
with the drippings of the beef. Serve as a gar- 
nish for roast beef. 

Mrs. Chas. Nevitt. 

YORKSHIRE PUDDING (With Roast Beef.) 

One pint of milk. 

Two eggs, well beaten. 

One pint of flour, before sifting. 

One teaspoonful of salt. 

Beat the eggs thoroughly, add milk and salt, 
then stir in the flour well. One-half hour before 
the roast is to be served, take it out and pour the 
above mixture into the dripping pan with the 
gravy from the meat. Put the roast back, raising 
it from the pudding with the rack and bake one- 
half hour longer. Out in squares and serve with 
the roast. Mrs - Owens, 

Buffalo, N. Y. 



Dicbmann's Spices are Strittly Ture. 

(174) 



Coin Flavoring Extracts are True Fruit Flavors. 



BEEF A LA MODE. 
Take a good sized piece of beef from the rump, 
lay in vinegar over night, to make tender. In the 
morning lard thoroughly with strips of salt pork, 
which have been rolled in pepper and cloves. 
Steam for three hours. Thicken the gravy with 
browned flour; add a little Worcestershire sauce 
and a little vinegar if you like. Rabbit, venison 
and mutton can be prepared this way. 

Miss Anna Weisbrod. 

BEEF ROLLS. 

Take a good piece of round steak, cut in two 
inch strips, pound a little, sprinkle with salt, 
pepper and a bit of cloves; lay strips of bacon 
over this, then roll up and tie with cord. Put a 
good piece of butter into a kettle, let brown 
slightly, roll the balls in flour, put into the hot 
butter; cover tight for ten minutes, turn over and 
let brown on other side; pour in boiling water 
enough to cover them and steam for one hour 
over a moderate fire without uncovering them. 
When done cut off the core and pour gravy over 
the rolls. 

Mrs. Richard Guenther. 



Dichmann's Spices are Strictly Pure. 

1,175) 



Try T)ichmamis Self- Raising Buckwheat. 



FILLET OF BEEF WITH MUSHROOM SAUCE. 

One fillet, weighing about four pounds; one- 
fourth pound of nice salt pork, cut in strips two 
inches long, and one-fourth inch thick; trim 
the ends so they can be inserted in a larding 
needle, and draw them through the back of the 
fillet, two inches apart. Eoast about one hour in 
a quick oven. 

Mushroom Sauce— One can of mushrooms, four 
tablespoonfuls of butter, two tablespoonfuls of 
flour, one cup of stock, the liquor from mush- 
rooms, one scant cup of sweet cream, salt and 
pepper to taste. Put butter and flour in stew pan, 
stir until smooth, let cook for five minutes, then 
add the other ingredients and cook ten minutes 
more; now put in double boiler and keep hot until 
wanted. This sauce can also be used with roast 
beef or broiled beefsteak. 

Miss Carrie Jannush. 

BEWITCHED BEEF. 

Three and one-half pounds of raw beef (round 
steak is best), one-half pound of salt pork, chop 
fine, and add one cup of rolled crackers, three 
eggs, well beaten, one tablespoonful of melted 



Diehmann's Spices are Strictly Ture. 

(176) 



Coin Flavoring Extracts are True Fruit Flavors, 



butter; one dessertspoonful of powdered sage, 
one saltspoonful of ground cloves, one dessert- 
spoonful of salt, one teaspoonful of pepper, one 
tablespoonful of lemon juice; mix well, make 
into loaf, dredge with cracker crumbs; bake two 
hours, basting well. 

C. H. 

MOCK DUCK 
Take a round steak, cut one-half inch thick, make 
a dry stuffing of bread crumbs, seasoned with 
pepper, salt, a little sage and bits of butter; spread 
this on steak, roll up and tie. Steam in a farina 
kettle one hour, then bake fifteen minutes, basting 
often with butter and the liquor that is left in 
kettle. 

Mrs. F. C. Foote. 

POT KOAST. 
Take a piece of boiling meat, put in kettle with 
water enough to nearly cover; cook until per- 
fectly dry. Brown in the kettle; keep covered. 

Miss Hay. 

MEAT BALLS. 
Chop fine any kind of cold meat; beat two eggs 
very light, stir into meat, and season to taste; 
make into balls, and fry in butter. 

Miss Hay. 



The Coin Halting Powder is the Best 

(177) 



Try TDichmanri s Self -Raising ^Buckwheat. 



BEEF OMELET. 

Two pounds of round steak chopped fine, six 
milk crackers, two eggs, butter size of an egg, 
salt and pepper to taste. Mix together, make in 
round loaf, and bake in spider, putting cracker 
crumbs and small pieces of butter on outside. 
Put enough water in to baste with, and bake for 

One hour. Miss Hay. 

BEEF LOAF. 

Three and one-half pounds of round steak 
chopped fine, one egg, one-half cup of butter, 
two-thirds cup of sweet milk, two-thirds cup of 
rolled crackers, one teaspoonful of salt, one-half 
teaspoonful of pepper, a little sage. Put in 
greased tin, and bake in slow oven for three 

hours. Mrs. O. D. Peck. 

BEEF LOAF. 

Three and one-half pounds of beef chopped 
fine, six soda crackers, three well beaten eggs, 
one and one-half teaspoonfuls of salt, one tea- 
spoonful of pepper, butter size of an egg, four 
tablespoonf uls of cream . Mix well, make in loaf, 
baste, and bake two hours. miss Clara Pike. 



The Coin Baking Towder is the Best. 

(178) 



Coin Flavoring Extracts are True Fruit Flavors. 



DRIED BEEF IS CREAM. 
Chip beef very thin; meit in frying pan butter 
the size of an egg; cook beef in butter until the 
edges curl up, dust in a little flour, add one cup 
of cream, let boil up, and serve in covered dish. 

Mrs. R. C. Brown. 

TO CORN BEEF. 
Dissolve rock salt till no more will dissolve; 
then cover meat with equal parts of brine and 
water, and add a little saltpetre. Let the meat 
remain in this solution for two weeks. Then 
take out and let drain for two or three days, and 
repeat with a new mixture like the first. Let it 
remain in this until used. This will also cure 
hams. This recipe has been tested and found 

entirely Satisfactory. Mrs. Robt. Graham. 

HAM. 

A delicious dish may be prepared by following 
this rule: Heat together six tablespoonfuls of 
sherry wine, two of cider vinegar, one of currant 
jelly, one ounce of butter, and cayenne pepper to 
taste; add one-half pint of cold sliced ham, 
minced or thinly sliced; cook for a few minutes; 
serve hot, with or without toast. 

Mrs. A. B. Ideson. 




The Coin "Baking Powder is the Best 

(179) 



Try Ttichmann's Self-Timing "Buckwheat. 



CORNED BEEF. 

One gallon of water, one pint of salt, two large 
tablespoonfuls of molasses, saltpetre the size of 
a small hickorynut. Heat until salt is dissolved. 
Pour over meat in a stone jar. 

Mrs. F. R. Haff, 

Green Bay. 

SWEET PICKLE FOR HAMS. 
Three pounds of sugar, eight pounds of rock 
salt, three ounces of saltpetre, two ounces of 
saleratus, four gallons of water, one hundred 
pounds of ham. Boil mixture together until dis- 
solved, skim till clear. When cool pour over 
meat. 

Mrs. C. L. Perry. 

Milwaukee, Wis. 

BEEF STEW. 

Put four slices of salt pork in kettle, and fry 
out; take out pork and add two quarts of water; 
put in this one and one-half pounds of boiling 
meat cut in pieces. One hour before dinner add 
-one turnip cut in small squares one-half hour 
later, four medium sized potatoes cut in squares; 
a<Jd more water if necessary, thicken, and season 
before serving. 

Mrs. Chas. W. Pike. 



The Coin Baking Toted er is the Best. 

(180) 




(Roke ^eaLs, 

OF ALL KINDS, WHOLESALE OR RETAIL, 
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183 MAIN STREET, 

GOO De S n?e°ed Ptly OSHKOSH. 
Telephone 156. 



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ARE THE 



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The place to get new teeth. 
BEST MADE. Work done 
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PAINLESS EXTRACTION 
A SPECIALTY, by using 
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in the city having the same. MY FILLINGS ARE SUPERIOR. 
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InL. C. YOUNG, Dentist. 

OFFICE, 123 MAIN ST., OVER GuENTHER'S. 

Webb @f I^undle, 

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HAVE IN STOCK THE LARGEST ASSORTMENT OF 

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NOTE SOME OF OUR SPECIALTIES : 

Bauman'6 Optimus Cologne. 

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Bauman-s Rheumatic and Neuralgia Cure. 
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WILLIAM SPIKES, 

UnUttaUt anb <&mMmt, 



AND DEALER IN 

FURNITURE. 



31 and 37 Main Street, OSHKOSH, WIS. 



Coin Flavoring Extracts are True Fruit Flavors. 



TO BOIL A HAM. 

Pour boiling water over the ham, let stand until 
cool, then clean with a brush. Put in kettle, in 
cold water enough to cover; acid, one tablespoon- 
ful of vinegar, bring to boiling point quickly, then 
let boil very gently until tender. Take from 
kettle, dip the hands in cold water and peel; cover 
with sugar, place in dripping pan and bake slowly 
and gently for one hour. Very nice. 

TO BOIL A HAM. 

Wash and scrape the ham well; put on in 
enough cold water to cover it; put into the water 
two onions, two carrots, a head of celery, a dozen 
cloves, and a handful of timothy hay; boil with- 
out stopping until the skin will readily peel from 
the ham; peel, then cover with rolled crackers or 
bread crumbs, and bake in slow oven for two 
hours. Very nice. Mrs. o. d. peck. 

BAKED HAM. 

Make a dough of flour and water, roll out like 
pie crust, only thicker; cut the rind and some of 
fat from ham, then put it in the dough and pinch 
up the edges. A ham weighing ten pounds should 
bake three hours in a rather slow oven. 

Hattie V. Stilson. 



TDirbmann's Spices are Siri£lly Pure. 

USD 



Try TJicbmann's Self-Timing "Buckwheat 



HAM FOR SANDWICHES. 
One quart of chopped ham, one pint of chopped 
pickles, small pint of vinegar, two raw eggs, one 
tablespoonful of cream or butter, one tablespoon- 
ful of mustard, salt and pepper to taste. Put 
vinegar in porcelain dish and boil; mix eggs and 
mustard with a little of the vinegar, before 
heating; pour hot vinegar over dressing and 

mix all together. Miss Flora C. Doe. 

PICNIC SANDWICHES. 
Chop cold boiled ham, sardines and cucumber 
pickles, quite fine; mix with a little mustard, 
vinegar, and catsup. Season to taste; spread 
between thin slices of buttered bread. 

Mrs. John Himebaugh. 

HAM NOODLES. 
Make noodles, boil them in water, lightly salted, 
have some cold boiled ham chopped fine, butter 
an earthen clish well, and put in alternate 
layers of the noodles and ham (about a pint of 
ham and a little more noodles); beat two eggs 
well, and with one pint of sweet cream pour over 
the top; cover with a thin layer of bread crumbs, 
and small lumps of butter; bake a delicate brown. 

Mrs. Norman Sage. 

Elkhart, Ind. 



The Coin Baking Towder is the Best. 

(182) 



Coin Flavoring Extracts are True Fruit Flavors. 



BEEFSTEAK AND KIDNEY PUDDING. 

One and one-half pounds of beefsteak, one and 
one-half pounds of kidney. Cut in small pieces. 
Line the sides of a pudding dish with suet crust 
(made as below), put in a layer of beefsteak with 
pepper, salt, and a little butter, then a layer of 
kidney, and so on until the dish is full. Add 
one-half . cup of water, cover with crust, put in 
bag, and boil four hours. 

Suet Crust— One pound of flour, one-half pound 
of suet, one egg, good pinch of salt, nearly one 

pint of water. Miss Agnes Brittin. 

STEWED KIDNEYS. 
Cut a large fresh beef kidney into mouthfuls, 
not using any of the thick white substance which 
runs through the middle of the kidney; scald 
with boiling water, then cover them with more 
boiling water, some salt, and pepper, and one 
small onion cut up fine. Boil two hours, adding 
a little water if necessary. Then thicken the 
gravy with a little flour, add a teaspoonful of 
Worcestershire sauce if you have it, and a piece 
of butter. Cook with plenty of gravy, and it 
makes a nice supper dish. Two kidneys will be 
necessary if the family is large. 

Mrs. J. H. Jenkins. 



Tticbmafin' s Spices are Stri&ly Pure. 

a»3) 



Try Dicbmanh's Self-Raising "Buckwheat 



CALVES' LITER. 
Wash well, and put in salted boiling water for 
fifteen minutes. When cold cut very thin, and 
broil; put on butter, pepper, and salt, and serve 
with broiled bacon. 

Mks. R. C. Brown. 

JELLIED MEAT. 

Six pigsfeet and hucks, clean and boil; one 
small beef soup bone, boil separate until clone. 
When cold pick meat from bones, and chop 
together. After adding pepper and salt put into 
a vessel and heat; put in for wetting some of the 
water they are boiled in; put in pans and serve 
cold. 

Mrs. 0. Cook. 

MEAT AM) POTATO DISH. 
One and one-half pounds of round steak, ten 
small potatoes; pound the steak well, season with 
salt and pepper, and cut into pieces five inches 
long and three inches wide; roll and clip in flour. 
Put in deep baking pan alternate layers of meat 
and potatoes, fill pan with water and bake two 
and one-half hours. When ready for the table, 
thicken the gravy. Onions can be used to season 
if preferred. 

Mrs. Van Liew. 



The Coin Baking Towder is the Best. 

(184) 



Coin Flavoring Extracts are True Fruit Flavors. 



BOILED LEG OF MUTTON. 

Wipe, remove the fat and put into well salted 
water. Skim, and simmer twelve minutes for 
each pound of meat; one-fourth of a cup of rice 
is sometimes boiled with the mutton, or the meat 
may be tied in a cloth to keep it from becoming 
discolored. Serve with a thick caper sauce poured 
over the mutton. Garnish with parsley. Serve 
with currant jelly. 

CURRY OF MUTTON. 
One pint of finely chopped mutton, one table- 
spoonful of butter, one tablespoonful of flour, 
one-half cup of rice, one tablespoonful of curry 
powder, two quarts of boiling water, salt to taste. 
Wash the rice, put in the boiling water, and boil 
thirty-five minutes, drain in a cullander; put the 
butter in a frying pan; when melted add the 
flour, and stir until smooth; add one-half pint of 
boiling water, let boil up once, then add meat, 
curry, and salt. Stir ten minutes, now heap in 
center of meat dish, put rice around in a border, 
brush over with beaten egg, and place in oven to 
brown. 

Mrs, Lampard. 



The Coin ^Baking Powder is the Best. 

(185) 



Try IDichmanns Self- Raising Buckwheat. 



LEG OF LAMB WITH STUFFING. 
Leave the leg of lamb or mutton whole, put 
the stuffing in a small pan and place in the 
dripping pan beside the roast; baste with the 
roast; turn out and serve. If any is left over, it 
is delicious sliced and fried in butter, like mush. 

An Oshkosh Housekeeper. 

MUTTON CUTLETS, TOMATO SAUCE. 
Take half a can of tomatoes, selecting the most 
solid part and stew twenty minutes with a little 
parsley, two cloves, pepper and salt. Put a tea- 
spoonful of butter in a sauce pan over the fire, 
and when it reaches the bubbling point acid a 
a large teaspoonful of flour. Mix this smoothly 
and when thoroughly cooked, add the tomatoes, 
which must first have been pressed through a 
sieve; stir the sauce well. Broil quickly over a 
hot fire, a half a dozen mutton cutlets; arrange 
on ahot platter and pour the tomato sauce around 
them. Serve smoking hot. 

Mrs. W. Huntington. 

PORK CHOPS. 
Have them cut thin, put into boiling water 
and simmer for one-half hour; take out, dredge 
with flour, salt, and pepper, and broil. Garnish 
with parsley. 

Mrs. R. C. Brown. 



Dichmann's Spices are Strictly Ture. 

(186) 



Coin Flavoring Extracts are True Fruit Flavors. 



" VEAL BEWITCHED." 
Chop very fine three pounds of veal taken from 
the leg, one-fourth pound of salt pork, one cup of 
bread crumbs, three teaspoonfuls of salt, one tea- 
spoonful of black pepper, a scant one-half tea- 
spoonful of cayenne, and a pinch of cloves. 
Work in thoroughly two raw eggs, and put in a 
mould or kettle; shut tightly, and steam three 
hours; remove from fire, and place in oven for a 
short time to dry, with oven doors left open. 
When cold turn out, cut in thin slices, and serve. 
A nice meat jelly improves it. 

Mrs. Hazleton, 

Elkhart, Ind. 

ROAST PIG. 
Carefully dress a pig weighing about eighteen 
pounds, and from six weeks to two months old. 
Remove the eyes, clean and scrape out the ears, 
leaving them on. Stuff with a rather plain stuff- 
ing, bring the edges neatly together, and sew. 
Rub all over with fine salt and sage, place in a 
large dripping pan with plenty of water, and 
roast in a slow oven from five to six hours. 
When nicely browmed remove to a large platter, 
place a lemon in its mouth, and garnish with 
celery tips. 

Mrs. B. W. Eaton. 



The Coin Hatting Powder is the Best. 

(1S7) 



Try TDichmann's Self-Raising Buckwheat. 



MEAT BISCUIT. 

Chop two pounds of nice pork steak fine, sea- 
son with pepper and salt, and form into rolls. 
Make nice biscuit dough, roll out as thick as a 
wheat straw, cut into square pieces, and wrap 
around the meat. Bake in quick oven for about 
one-half an hour. 

Mrs. A. Linde. 

SCRAPPEL. 
Scrappel is an excellent dish if properly 
prepared. Take any lean portion of pork, boil 
until very tender; remove the fat, gristle and 
bones, then chop fine; set the water in which the 
meat was boiled aside until cold; remoqe the fat 
from the surface and return to the fire. When 
the liquid boils, put in the chopped meat and 
season well with pepper and salt. Let it boil 
again, then thicken with corn-meal, the same as 
for mush. Stir constantly (so it will not get 
lumpy) for an hour, then put back on range and 
boil gently for an hour. When done mould in a 
long square pan. When cold, cut in thin slices, 
flour and fry brown. In cold weather this will 
keep several weeks. 

Lizzie C. 



Diehmann's Spices are StrMy Tare. 

(188) 



Coin Flavoring Extracts are True Fruit Flavors. 



SWEET BREADS. 
(For six or eight persons.) Two pounds of 
sweet breads, after they are trimmed, put into 
cold water,, changing water often, until they are 
white; then boil in salted water for ten minutes, 
take from water, drain, and put on ice until cold. 
When cold, cut in any shape you choose, dip in 
beaten egg, roll in cracker crumbs and fry in 
butter, like oysters. 

Or; prepare sweet breads as above, make a 
dressing of, two tablespoonfuls of butter, one 
tablespoonful of flour, one cup of milk, liquor 
i from one-half can of mushrooms, one-half can of 
mushrooms, cut in quarters. Put butter and flour 
in a stew pan, stir until smooth ; then add the 
other ingredients, and the sweet breads cut in 
diamond shapes, and let cook Ave minutes. This 
can be served on toast or in patty shells. 

Miss Carrie Jannush. 

CONNECTICUT SAUSAGE. 
To fifteen pounds lean meat, allow five pounds 
of fat; chop as fine as liked. Mix in: four ounces 
sage, three ounces of salt, two ounces of brown 
sugar, one ounce of powdered black pepper. When 
thoroughly mixed, put away for use. 

Mrs. Upham, 

Shawano. 

TDickmann's Spices are Stri&ly Pure. 

U89) 



Try T)ichmann's Self-Raising "Buckwheat. 



SAUSAGE. 

For ten pounds chopped meat, four ounces of 
salt, one ounce of black pepper, one ounce of sage. 

Mrs. Up ham, 

Shawano. 

GELATWED VEAL. 
Four pounds of veal, one-half pound of salt 
pork, one-third box of gelatine, small piece of 
butter, juice of one lemon, pepper and salt to taste. 
Cook veal (pork with it) until very tender, and 
the liquor is reduced to about one-half pint, Take 
from kettle and pick to pieces with a fork. Add 
to the liquor, the butter, lemon juice, pepper, salt, 
and gelatine dissolved in water. Put the veal 
into the liquor and let heat two or three minutes. 
Put in moulds to cool. 

AIrs. R. P. Finney. 

VEAL LOAF. 
Three pounds of veal and one-half pound of 
salt pork chopped, three eggs, one teaspoonful of 
black pepper, one teaspoonful of salt, butter size 
of an egg, sage to taste, five Boston crackers 
chopped fine. Stir eggs and crackers together, 
add butter in one cup of hot water. Bake three 
hours. 

Mrs. James P. Gould. 



The Coin Baking Towder is the Best. 

(190) 



Coin Flavoring Extracts are True Fruit Flavors. 



VEAL LOAF. 

Three pounds of veal, one and one-half pounds 
of salt pork, one egg, salt and pepper to taste, a 
little sage, one pint of grated bread crumbs. 
Baste with butter and water, and bake three 

hours. Mrs. S. P. Gary. 

YEAL LOAF. 

Three pounds of lean veal chopped, one-half 
pound of salt pork chopped; acid one cup of bread 
crumbs, two well beaten eggs, one teaspoonful of 
ground pepper, one teaspoonful of salt, summer 
savory to taste. Mix, and bake two hours, bast- 
ing often with a little hot water and butter 

mixed. Mrs. John Himebaugh. 

POTTED VEAL. 
Six or eight pounds of veal, taken from near 
the neck; also a shank. Wash veal thoroughly, 
and put on to boil, add a little salt and skim well. 
Cover closely and boil until the meat will fall off 
the bone; take out and cut fine. Strain the liquor 
and put back in kettle with the meat; season to 
taste with grated nutmeg; salt and pepper. Boil 
for five minutes and pour into moulds. Put in 
cool place until firm. Mrs. Owens, 

Buffalo, N. Y. 



IDictmann's Spices are Striftly Pure. 

U91) 



Try TDichrnann' s Self Raising "Buckwheat. 



VEAL LOAF. 

Three and one-half pounds of veal, one-half 
pound of salt pork. Cut very fine; add two eggs 
beaten, four butter crackers rolled, butter size of 
walnut melted, grated rind of one lemon, one 
teaspoonful of salt, one teaspoonful of pepper, 
nutmeg or sage. Mould into a loaf, sprinkle 
bread crumbs and small pieces of butter over 
top, put into a pan with one-half pint of boiling 
water, baste often, bake in a moderate oven 
between two and three hours. 

Ida M. Kimball, 

Dayton, Ohio. 

VEAL FRICASSEE. 

Two pounds of veal cut in seven or eight por- 
tions, one large tablespoonful of flour, one large 
tablespoonful of butter, a small piece of lemon 
rind, a small piece of onion, two or three cloves 
stuck in onion. Put flour and butter in a stew 
pan, stir until smooth, add lemon, and onion, and 
enough water to cover the meat; when this boils 
put in the meat, cover closely, and stew until 
tender. Watch carefully. Put meat in a dish 
and pour the gravy over it. Maccaroni or 
noodles make a nice side dish for this. 

Miss Anna Weisbrod. 



The Coin Baking Towder is the Best. 

(192) 



Coin Flavoring Extracts are True Fmit Flavors. 



THE PARSON'S FAVORITE. 
Boil pieces of ham, turkey or chicken in about 
two quarts of water for one hour; add two cups 
of rice, one cup of tomatoes; season to taste, and 
cook one hour more. Should be about the con- 
sistency of boiled rice. 

Mrs. R. H. Welles, Jr., 

Stevens Point. 

RISSOLES. 

Roll pie crust into thin sheet, cut with biscuit 
cutter; have any kind of meat prepared as for 
croquettes; put a heaping teaspoonful on each 
cake, brush the edges with beaten egg, fold and 
press together. Dip in beaten egg and fry brown 
in boiling lard. 

Miss' Agnes Brittin. 

TO BROIL IN THE OVEN. 
To broil steak, chop, chicken, game or fish in 
the oven, season the meat with pepper and salt, 
put it in a double wire broiler, put the broiler in 
a baking pan containing about three-quarters 
inch of water; put the pan on the top shelf of 
oven. The oven should be very hot. For sirloin 
steak, eight to ten minutes, other articles accord- 
ing to size. 

Mrs. Jason Walker. 



The Coin "Baking Powder is the Best 

(193) 



Try THchmann's Self- Raising Buckwheat. 



Diehmann's Spices are Strictly Ture. 

(194) 



Chemical Laboratory Rush Medical College, Chicago. 
Wm. Dichmann, Esq., Oshkosh, Wis. 

Dear Sir : I have examined the can of your Coin Baking Powder, and 
I find it to be a pure cream of tartar baking powder and free from alum, 
phosphates and carbonate of ammonia. Yours Respectfully, 

WALTER S. HAINES, M. D., Prof, of Chemistry, 

To those who may not know of Prof. W. S. Haines we would cheer- 
fullv say that from a personal acquaintance with him, we know him to 
possess'a rare ability as a chemist and to be honorable in the highest 
degree. Hence an opinion emanating from him is thoroughly reliable 
and places the Coin Baking Powder among the purest baking powders 
made. ■ T. P. RUSSELL. 

G. M. STEELE. 



OYSTERS. 

" He was a bold man that first ate an oyster." 

Dean Swift. 

MOCK OYSTERS. 

Mix one pint of grated sweet corn with three 
spoonfuls of milk. 
One cup of flour. 
One-half cup of melted butter. 
One teaspoonful of salt. 
One egg. 
A little pepper. 

Drop by the spoonful into hot lard and butter; 
fry eight to ten minutes. 

Mrs. Harlow. 



The Coin "Baking Powder is the Best. 

(195) 



Try TDicbtnann's Self- Raising Buckwheat 



OYSTER CROQUETTES. 

One quart of small oysters minced fine. 
One-half pint of cream. 

One large teaspoonful of butter rolled in four 
teaspoonfuls of cornstarch. 

Pinch of salt added to the cream. 
Pepper, salt, and lemon juice to taste. 
A pinch of soda in cream. 

Heat cream and soda to scalding in double 
boiler, add butter and cornstarch, stir constantly. 
When smooth and thick put in oysters and sea- 
soning; do not leave on fire more than five 
minutes; set mixture aside. When cold and stiff 
form with floured hands into croquettes; let 
stand three or four hours, before cooking, in a 
cool place, that they may be firm. Dip in raw 
egg and cracker crumbs, fry in boiling fat, drain 
in cullender. Serve laid in a napkin. 

Mrs. A. B. Ideson. 

r 

OYSTERS FOR PATTIES. 

One can of oysters, one small tablespoonful of 
flour, butter, salt and pepper to taste. Cook and 
and fill pattie shells. 

Mrs. George Bauman. 



Dicbmann's Spices are Strictly Ture. 

(196) 



Coin Flavoring Extracts are True Fruit Flavors. 



DELMOXICO'S OYSTER STEW. 

Take one quart of liquid oysters, put the liquor 
in a stew pan and add half as much more water; 
salt, a good bit of pepper, a teaspoonful of rolled 
cracker for each. Put on the stove and let it boil; 
have your oysters ready in a bowl; the moment 
the liquor begins to boil, pour in all your oysters. 
Let it all boil thirty seconds; have one and one- 
half tablespoonfuls of cold milk for each person, 
in a big dish, pour the stew on the milk and serve 
immediately. Never boil an oyster in milk. 

Miss Annie Sanders. 

OYSTER STEW. 
One can of Standards. 
One can of cold water. 
One can of milk. 
One-half teaspoonful of salt. 
Let this mixture come to a boil; skim, and add 
butter to suit taste. 

Mrs. E. H. Hough. 

OYSTERS ON TOAST. 

Buttered toast enough to fill platter. Cook one 
can of oysters in the liquid, season to taste with 
butter, salt, and pepper; pour over toast. 

Mrs. George Bauman. 



Uiehmann' s Spices are StritMy Pure. 

(197) 



Try Dicbrnann's Self-T^aising ^Buckwheat. 



OYSTERS. 

Oysters prepared in this way make a delicious 
entree, to be sent to the table with game of any 
kind; scald a dozen oysters in their own liquor, if 
possible, if not. in a little water, well salted; skim 
them out. put one tablespoonful of butter, a gill 
of cream, the juice of half a lemon, one teaspoon- 
ful of flour, in saucepan on the back of the stove. 
When hot add a well beaten egg; when this 
thickens pour over oysters in a hot dish. 

Mrs. A. B. Ideson. 

SCALLOPED OYSTERS. 

Butter plentifully the bottom of the dish, 
sprinkle over a thin layer of crumbs prepared 
from light domestic bread— two days old. at least; 
next, a layer of oysters entirely freed from any 
bits of shell (selects are best); now pepper, salt, 
and butter the last in generous quantity; alter- 
nate in this manner layers of bread and oysters 
till the dish is filled, using more oysters than 
bread. Finish off with a thin layer of cracker 
crumbs to insure a finer color in cooking; put 
butter on top; also dip over all two. or at most, 
three spoonfuls of the oyster liquor. For a dish 
that holds two cans of oysters bake one hour and 



The Coin Baking Tauoder is the Best. 

fl9S) 



Coin Flavoring Extracts are True Fruit Flavors. 



twenty minutes; a larger dish, longer proportion- 
ately; and never allow oven hot enough to boil 

them an instant. Mrs. G. W. Washburn. 

OYSTER PATTIES. 
(For eight persons.) One can of select oysters, 
cooked in stew pan until they begin to ruffle, then 
take oysers out into dish, put over them, butter 
size of an egg and a little salt and pepper; boil 
down the liquor, strain, and add to it, one-half 
cup of powdered crackers, good tablespoonful of 
butter, one cup of cream; put oysters back into 
mixture and simmer two or three minutes; have 
patty shells ready, heat them, fill with hot mix- 
ture and serve at OUCe. Miss Carrie Jannush. 

CREAMED OYSTERS. 
One quart of oysters, one pint of cream; heat 
the cream in porcelain kettle, thicken with two 
or three tablespoonfuls of cornstarch, according 
to thickness of cream; if not thick acid piece of 
butter; salt, a suspicion of cayenne pepper, a 
grated rind of lemon; add oysters after draining 
perfectly dry. Cook till they bubble up. Put in 
baking dish, and sprinkle grated bread about one 
inch thick on top, and put in oven. When bread 

is brown they are done. Miss Annie Sanders. 

Tticbmann's Spices are Stri&ly Pure. 

(199) 



Try Ttichmann's Self-raising 'Buckwheat. 



SCALLOPED OYSTERS. 
To a dish holding one quart of oysters first put- 
in a layer of fine light bread crumbs, then a layer 
of oysters, butter, a very little nutmeg, and pep- 
per, and salt, then bread, until the dish is filled; 
put cracker crumbs on top, add one cup of water. 

Mrs. r. A. Paige. 

LITTLE PIGS IX BLANKETS. 
Eighteen large oysters, eighteen slices of bone- 
less breakfast bacon. Get the bacon where they 
use a machine for cutting it, and have it cut as 
thin as a shaving. Wrap each oyster in a slice of 
bacon, and fasten with a toothpick. Have the 
pan hot, put in as many i; little pigs" as will lie 
fiat on the bottom. Turn constantly with a fork 
until brown on both sides. Serve hot on toast. 

Maria Parloa. 

OYSTER PATTIES. 
Make rich pie crust, cover outside of small patty 
tins with it, set bottom up in large pan and bake. 
Baking them this way keeps the patties in better 
shape. To fill one dozen shells, take one quart of 
oysters and cook in as little water as possible; 
add to oysters, one pint of cream, butter size of 
an egg, two tablespoonfuls of flour, salt and pepper 
to taste. Fill shells with oysters while hot and 
serve at once. Shells can be made the clay before. 

Miss Sadie Goe. 



The Coin Baking Towder is the Best. 

(200) 



Chemical Laboratory Rush Medical College, Chicago. 
Wm. Dichmann, Esq., Oshkosh, Wis. 

Dear Sir: I have examined the can of your Coin Baking- Powder, and 
I find it to be a pure cream of tartar baking powder and free from alum, 
phosphates and carbonate of ammonia. Yours Respectfully, 

WALTER S. HAINES, M. D., Prof, of Chemistry. 

To those who may not know of Prof. W. S. Haines we would cheer- 
fully say that from a personal acquaintance with him, we know him to 
possess a rare ability as a chemist and to be honorabie in the highest 
degree. Hence an opinion emanating from him is thoroughly reliable 
and places the Coin Baking Powder among the purest baking powders 
made. T. P. RUSSELL. 

G. M. STEELE. 



PASTRY AND PIES. 



Who is the first pastry cook spoken of in the bible ? Paul, 
when he went to Philippi. 

PASTE FOR ONE PIE. 

One heaping cup of flour. 

One salt-spoonful of Coin Baking Powder. 

One saltspoonful of salt. 

One-third cup of lard. 

Mix the salt and the baking powder with the 
flour, then rub in the lard; mix quite stiff with 
ice water, roll out about an inch thick, and 
spread over it one-fourth cup of butter; roll up, 
and put on ice for one hour before using. 

Mrs. Parlan Semple. 



The Coin 'Baking Powder is the Best. 

(201) 



Try Dichmann's Self- Raising Buckwheat. 



PUFF PASTE. • 

One pound of butter, one pound of pastry 
flour, one scant teaspoonful of salt, one cup 
of ice water, one quart of flour, one pint of 
butter. Wash the butter till soft and waxy; 
divide into four parts, put each into a narrow 
piece, and wrap in a napkin, and place on ice. 
Mix the salt with the flour, then cut in quarter 
of the butter; chop together until well mixed, 
pour in the cup of ice water slowly, mix with 
knife, roll out about an inch thick. Poll out one 
quarter of the butter into a thin piece, place on 
paste, fold over, roll out again one quarter inch 
thick. Repeat the process with the remaining 
pieces of butter. The paste may be folded and 
rolled out two, three, or seven times. Should 
the paste become soft place on ice. 

NICE WAYS OF USING PUFF PASTE. 
Roll out a piece one-third of an inch thick, six 
by twelve inches square; wash over with egg and 
water, then sprinkle over thickly with cocoanut 
and sugar, or chopped nuts of any kind; roll up 
lengthwise and cut in slices, like jelly roll, and 
bake. 

AnotherWaij — Roll out, same as above, and cut 
Dichmann's Spices are Strictly Ture. 

(202) 



Coin Flavoring Extracts are True Fruit Flavors. 



three by four inches square, and roll around 
wooden pins one-half inch in, diameter and five 
inches long; bake, and remove pins, and fill with 
whipped cream, or fresh orange, or any fruit 
crushed with sugar. 

Mrs. |ohn Himebaugh. 

CRUST FOR TWO PIES. 

Three cups of flour. 
One cup of lard. 

One teaspoonful of Coin Baking Powder. 

One teaspoonful of salt. 

Three-fourths cup of ice water. 

Sift the flour, baking powder, and salt into a 
mixing bowl, mix well with a knife; do not use 
the hands, as that warms the lard and makes the 
crust dark; mix with cold water, and as little 
water as possible— three-fourths of a cup should 
be enough. Roll and handle as little as possible, 
as one great secret in having flakey crust is in 
keeping it cool. A good way is to mix it and set 
in the ice chest while preparing the filling. If a 
very rich crust is wished roll and spread with 
butter and a sprinkling of flour; repeat again, and 
the result will be rich, light, and flakey. 

Mrs. L. H. Kimball, 

Keenah. 



The Coin "Baking Powder is the Best 

(203) 



Try T}ichmann's Self- Raising Buckwheat. 



PIE CRUST. 

One teacup of flour. 

One-fourth teaspoonful of salt, 

Bub butter size of an egg and lard size of an 
egg into the flour, not very fine; add one table- 
spoonful of cold water, and mix with a knife. 

AIrs. Helen J. Loper. 

APPLE MERINGUE PIE. 
Stew and sweeten ripe juicy apples when you 
have pared and sliced them. Mash smooth, and 
season with nutmeg and a few drops of the juice 
of a lemon; whip till cold. Fill your crust, and 
bake till just done. Spread over the apple a 
thick meringue, made by whipping to a stiff 
froth the whites of three eggs for each pie, 
sweetening with a tablespoonful of powdered 
sugar for each egg. Flavor this with rose water 
or vanilla; beat this till it will stand alone, and 
cover the pie three-quarters of an inch thick. 
Set back in the oven till the meringue is well 
"set;" should it color too darkly sift powdered 
sugar over it when cold. Eat cold. They are 
very fine. Peach pies are even more delicious 
made in this manner. 

AIrs. C. B. Washburn. 



Dicbmanris Spices are Strictly Ture. 

(204) 



Coin Flavoring Extracts are True Fruit Flavors. 



BUTTER PIE. 
Two-thirds cup of sugar, one cup of milk, but- 
ter size of an egg, three tablespoonfuls of crushed 
crackers or flour. Bake with two crusts. 

Mrs. John Neville. 

BUTTER PIE. 
Cover pie plate with crust, stir together; butter 
size of an egg, two-thirds cup of sugar, one cup of 
sweet cream or milk, one tablespoonful of 
powdered crackers or flour. Bake. 

Mrs. C. H. Morgan, 

Lamar, Mo. 

CREAM PIE. 
Whites of three eggs, beat in a bowl, but not 
stiff, four tablespoonfuls of sugar, one cup of 
thin cream (sweet), one-half cup of sweet milk, 
sseaon. Bake same as custard pie. Good. 

Mrs. Hull, 

Butte des Moris, Wis. 

CREAM PIE. 
Four eggs, three pints of milk and cream (half 
and half), three heaping tablespoonfuls of corn- 
starch, six tablespoonfuls of sugar, pinch of salt, 
flavor to taste. Make a nice pie crust, put in tin, 
prick so it will not blister. This quantity makes 
two pies. 

Mrs. Walter Rich. 



IDirhmanris Spices are Striflly Pure. 

(.205) 



Try Dichmann's Self-liaising "Buckwheat. 



CREAM PIE. 
One cup of milk, yolks of two eggs, two table- 
spoonfuls of sugar, one tablespoonful of flour, 
flavor with lemon. Scald milk and thicken with 
flour, sugar and egg; bake crust first then put in 
filling. Make frosting of whites of two eggs and 
two tablespoonfuls of sugar, and brown in oven. 

Miss Hay. 

COCOANUT PIE. 
Two cups of milk, one-half cup of sugar two 
tablespoonfuls of cornstarch, yolks of three eggs, 
one-half cocoanut grated; stir cornstarch in boil- 
ing milk, then sugar and egg; acid cocoanut. 
saving out some for top of pie. Make frosting of 
whites of egg and sugar, sprinkling cocoanut on 
top. Bake crust first, then put in filling. 

Miss Mary Hicks. 

COCOANUT PIE. 

Whites of four eggs, one cup of sugar, two 
teaspoonfuls of butter, one-half of a fresh grated 
cocoanut, one-half cup of sweet milk. Beat the 
eggs very light, cream the butter and sugar add 
the milk and cocoanut. Put all into the crust 
and bake as you would a cream pie. 

Mrs. J. A. Adams. 



The Coin Baking Towder is the Best. 

f206) 



Coin Flavoring Extracts are True Fruit Flavors. 



CHOCOLATE PIE. 
One cup of sugar, one cup of sweet milk, two 
and one-half tablespoonfuls of flour, one egg well 
beaten, two tablespoonfuls of bakers chocolate, 
grated, a small lump of butter, a little vanilla, 
Let milk and sugar come to aboil, then acid flour, 
mixed with a little of the milk, the egg, chocolate, 
butter and vanilla last. Bake the crust and fill 
with the mixture ; frost with the whites of two 
eggs and brown in the oven. 

Mrs. W. A. Foote. 

MOCK CHEERY PIE. 
One cup of cranberries, split, one cup of sugar, 
one-half cup of water, one tabiespoonful of 
flour ; stir the sugar and flour together, then add 
the water and cranberries. Bake with two crusts. 

Mrs. N. Sage. 

LEMON PIE. 
One lemon, juice and rind, one cup of sugar, 
yolks of two eggs, one cup of water, one table- 
spoonful of cornstarch, piece of butter size of 
hickorynut. Cook in double boiler until thick, 
pour into pastry previously baked, cover with 
beaten whites of the two eggs, brown in oven, 
and serve very cold. 

Mrs. M. L. Hicks, 



T>irbmann's Spices are Stri&ly Pure. 

{207) 



Try T>ichmann's Self-raising "Buckwheat 



GOOSEBERRY PIE. 
Line a pie tin with crust, build up same as for 
lemon pie, pick with fork to prevent if raising 
from the tin, and bake. Pick over about one 
pint of gooseberries, add enough water to cook 
them without burning; when nearly done add 
sugar to taste, and a little nutmeg if you like it. 
When cold fill the crust with the mixture, beat 
the whites of one large or two small eggs, 
sweeten, flavor with lemon, and put over berries. 
Place in oven a few minutes to slightly brown. 
Red raspberries may be used in place of goose- 
berries. 

Mrs. M. H. Eaton. 

LEMON PIE. 
Three eggs, one cup of sugar, one lemon, rind 
and juice, one tablespoouful of cornstarch, one 
cup of hot water. Mix the cornstarch with a 
little cold water first, then pour the hot water on 
it. Beat the yolks, sugar, and lemon together, 
and add to the starch. Place in the crust and 
bake. Beat the whites to a stiff froth, add a 
little sugar, spread on the top, and brown 
slightly in the oven. 

B. 

The Coin Baking Towder is the Best. 

(208) 



Coin Flavoring Extracts are True Fruit Flavors. 



LEMON PIE. 

One lemon, juice and grated rind, one cup of 
sugar, three cups of water, butter size of walnut. 
Mix, and bring to a boil, and thicken with three 
teaspoonfuls of cornstarch and the beaten yolks 
of three eggs. Have two deep tins lined with 
puff paste, and baked. Fill with the mixture, 
make frosting of the whites of the eggs, cover 
the top, and brown slightly. 

Mrs. B. W. Eaton. 

LEMON PIE. 
One and one-half tablespoonfuls of cornstarch, 
seven tablespoonfuls of sugar, four eggs, two 
lemons, one and one-half cup of boiling water. 
Grate the rind of the lemons, add the boiling 
water, sugar and cornstarch dissolved in one- 
fourth cup of cold water. Put all in a dish and 
cook in a double boiler, stirring often till it 
thickens; then add the well beaten yolks of four 
eggs; stir rapidly for one minute, cool before 
putting in the crust. Bake with one crust, and 
when cool, put over the top, meringue made of 
the whites of four eggs, with a little sugar; put 
in oven to brown. 

Mrs. Parlan Semple. 



The Coin "Baking Powder is the Best. 

(209) 



Try TDicbmann's Self- Raising Buckwheat. 



LEMON PIE. 
Two lemons, rind and juice, six eggs beaten 
separately, one and one-half cups of sweet milk, 
two cups of sugar, butter size of an egg. Mix 
the whites of the eggs with the milk and butter, 
yolks with the sugar and lemon juice and rind. 
Mix all together, and bake with two crusts. 
This makes two pies. 

Mrs, M. H. Eaton. 

LEMON PIE FILLING. 

One lemon, grated rind and juice, one cup of 
sugar, two eggs, yolks, one cup of cold water, one 
tablespoonful of cornstarch, or two tablespoon- 
fuls of flour. Bake crust first. 

Jennie Wright. 

LEMON SHORT CAKE. 
Make short cake as usual. Take juice and rind 
of two lemons, two eggs, well beaten, one cup of 
sugar. Cook over water until done; put in 
short cake, serve with whipped cream. 

Miss Mary Hicks. 

PLAIN MINCE MEAT. (Good.) 
Three pounds of beef, three pounds of pork steak, 
boil till tender, putting beef on one-half hour 
first; one quart of vinegar, one pint of water or 
cider, five pounds of sugar, one tablespoonful of 

Diehmann's Spices are Strictly Ture. 

(210) 



Coin Flavoring Extracts are True Fruit Flavors. 



salt ; let boil and skim, then add six pounds of 
sour apples, chopped and cook till tender ; chop 
meat while apples are cooking, put into pot and 
stir constantly until nicely cooked ; put into stone 
jar, add raisins and currants as liked and stir 
until cool. Set it away and next day add one- 
fourth pound of cinnamon, one ounce of cloves, 
one-half cup of allspice; stir thoroughly. If not 
moist enough, when making pies acid a little 
vinegar and water sweetened, also a little butter. 

Mrs. Schooley, 

Shawano. 

MINCE MEAT. (Extra Good.) 
Two pounds of beef, one and one-half pounds 
of suet, four pounds of apples, one and one-half 
pounds of raisins, one and one-half pound of dried 
currants, three pounds of sugar, one pound of 
citron, two lemons, one orange, one-half ounce of 
cinnamon, one-eight ounce of cloves, one-eight 
ounce of allspice, two nutmegs, one pint of Maderia 
wine, one-half pint of brandy, one-half cup of 
quince preserves, one-half cup of strawberry jam, 
one-half pound of sweet almonds, blanched and 
chopped, salt, small one-half teaspoonful of 
extract of bitter almonds. Not to be cooked. 

Miss Sadie Goe. 



The Coin ^Baking Powder is the Best. 

(211) 



Try Dicbmann's Self- Raising Buckwheat. 



MINCE MEAT. 
One cup of boiled beef, three cups of apples, 
one and one-half cups of chopped raisins, one- 
half cup of whole raisins, one and one-half cups 
of currants, one and one-half cups of brown 
sugar, one cup of molasses, one cup of meat 
liquor, one cup of vinegar, one-half teaspoonful 
of black pepper, two teaspoonfuls of salt, two 
teaspoonfuls of cinnamon, one-half teaspoonful 
each of mace, cloves, allspice, three teaspoonfuls 
of rose water, one and one-half cups of suet, two 
ounces of candied orange peel, two ounces of 
candied lemon peel, three ounces of citron, two 
cups of jelly, one cup of raspberries, one cup of 
peach juice, one cup of California brandy, one 
tablespoonful of butter. Cook one-half hour. 
Add brandy last. 

Miss Mary Hicks. 

MINCE MEAT, 
One bowl of meat, three bowls of apples, one 
bowl of suet or butter, one-half bowl of molasses, 
one-half bowl of sugar, three teaspoonfuls of 
salt, two teaspoonfuls of cinnamon, two tea- 
spoonfuls of cloves, one nutmeg, cider to taste, 
one bowl of stoned raisins. 

Mrs. John S. Holmes. 



Dicbmanris Spices are Strictly Tare. 

(212) 



Coin Flavoring Extracts are True Fruit Flavors. 



MOCK MINCE PIE. 
Three milk crackers rolled fine, one-half cup of 
vinegar, one cup of molasses, one-half cup of but- 
ter, one cup of sugar, one cup of boiling water, 
one-half pound of raisins, two eggs beaten, one 
teaspoonful of cloves, one teaspoonful of cinna- 
mon, one teaspoonful of nutmeg. Makes three 
pies. 

x Miss Mary Hicks. 

MOCK MINCE PIE. 
One cup of molasses, one cup of sugar, one cup 
of raisins chopped, one-half cup of butter, one- 
half cup of vinegar, two cups of water, one table- 
spoonful of cinnamon, one-half tablespoonful of 
cloves, one-half tablespoonful of allspice, one 
nutmeg, one cup of crackers rolled fine. Very 
nice. 

Mrs. G. W." Washburn. 

ORANGE PIE. 
Juice and grated rind of one orange, very little 
lemon juice, one small cup of sugar, three eggs, 
one tablespoonful of cornstarch, one cup of milk. 
Reserve the white of one egg and a little sugar 
to spread on top. 

Mrs. Murdock, 

Shawano. 



Tticlmann's Spices are Strictly Pure. 

(213) 



Try TDichmann's Self -liaising "Buckwheat 



OKANGE PIE. 
One orange, grated rind and juice, one cup of 
sugar, three eggs, two tablespoon fuls of flour, 
enough milk for one pie. Mix flour with sugar, 
add rind and juice, one whole egg, and the three 
yolks. Bake in rich paste long enough to set the 
custard, then frost with the whites of two eggs. 

Mrs. W. E. Keese. 

PINEAPPLE PIE. 

One-half can of grated pineapple, four eggs, 
one cup of sugar, piece of butter size of a nut, 
one cup of rich cream. Bake in one crust, and 
bake the crust first a little. 

Mrs. G. M. Steele. 

PUMPKIN PIE. 

One cup of pumpkin, after sifting, one-half cup 
of sugar, one small teaspoonful of salt, one large 
teaspoonful of cinnamon, one teaspoonful of 
ginger, two eggs, well beaten. Put pumpkin, 
sugar and spices together, then add eggs and good 
milk enough for one common sized pie. It is very 
nice to add a cup of molasses to your pumpkin 
when it is almost cooked clown dry enough. 

w. T. 



The Coin Baking Towder is the Best. 

(214) 



Coin Flavoring Extracts are True Fruit Flavors. 



PUMPKIN PIES. 

For three pies. Three cups of dry stewed 
pumpkin, one and one-half cup of sugar, seven 
cups of milk, a little molasses, two eggs, cinnamon 
and ginger to taste. 

Mrs. Harlow. 

SQUASH PIE. 

Take one cup of cooked squash, put through the 
cullender, add to it the grated rind and juice of 
one-half lemon ; then add, one tablespoonful of 
butter, one well beaten egg, one cup of rich milk, 
sugar and salt to taste. 

Miss Carrie Jannush. 

WASHINGTON PIE. 

One cup of sugar, one-half cup of butter, two 
eggs three-fourths cup of sweet milk, two cups of 
flour, two teaspoonfuls of Coin Baking Powder 
and flavoring. 

Custard— Two eggs, two heaping tablespoonfuls 
of cornstarch, dissolved in a little milk, sugar to 
taste; heat one pint of milk and add the above 
and boil; when cold flavor. Cut the cake and 
spread between. 

Mrs. Jos. Gray, 

Chicago. 



Ttiebmann's Spices are Stri&ly Pure. 

(215) 



Try Dichmanri 's Self-liaising "Buckwheat. 



WASHINGTON PIE. 

One cup of sugar, one-half cup of butter, one- 
half cup of' sweet milk, three eggs, one and one- 
half cups of flour, one heaping teaspoon ful of 
baking powder. Bake in jelly tins; this will make 
two pies. Split open and spread with raspberry 
or strawberry jam; sprinkle top with sugar. If 
only one is required f or a meal, the other (without 
jam) will keep several da\ T s. 

Miss Sadie Goe. 

CREAM PUFFS. 
One and one-half cups of flour, two-thirds cup 
butter, one-half cup of boiling water. Boil water 
and butter together, then, while boiling, stir in 
the flour. Let this cool thoroughly, then add five 
well beaten eggs; this should be well mixed. 
Drop on greased papered tins and bake half an 
hour in not too quick an oven. Fill, when cold, 
with whipped cream, sweetened and flavored to 
suit the taste. 

Mrs. G. W. Washburw 

PEACH COBBLER. 
Fill a pie tin with whole pared peaches, spread 
sugar to taste over them and cover with rich crust. 

Mrs. C. D. Cleveland. 



The Coin Baking Towder is the Best. 

' (216) 



Coin Flavoring Extracts are True Fruit Flavors. 



RED RASPBERRY SHORT CAKE. 

Beat until light two eggs; one heaping table- 
spoonful of sugar, one cup of milk, two cups of 
flour, heaping, two teaspooniuls of Coin Baking 
Powder, butter the size of an egg, melted and 
added the last thing. Bake in a square tin. 

Filling-One cup of sugar, one-half cup of butter 
(small), one pint of good red raspberries; cream 
the butter and sugar and stir into it the rasp- 
berries and whip light. When the cake is done, 
split it and fill with the dressing. Serve hot. 

Mrs. N. Sage. 



The Coin "Baking Powder is the Best 



Try Dicbmann's Self- Raising Buckwheat. 



Dicbmann's Spices are Strictly Ture. 

(218) 



Chemical Laboratory Rush Medical College, Chicago. 
Wm. Dichmann, Esq., Oshkosh, Wis. m . 

Dear Sfr ; T have examined the can of your Com Baking Powder, and 
I find it to be a pure cream of tartar baking powder and free from alum, 
nhosphates and carbonate of ammonia. Yours Respectfully, 
P V WALTER S. HAINES, M. D., Prof, of Chemistry. 

To those who may not know of Prof. W. S. Haines we would cheer- 
fullv sav that from a personal acquaintance with him, we know him to 
possess'a rare ability as a? chemist and to be honorable m the highest 
de°ree Hence an opinion emanating from him is thoroughly reliable 
and places the Coin Baking Powder among the purest caking powders 
mar](=> T. P. RUSbELL. 

maCle - G. M. STEELE. 



PUDDINGS AND SAUCES. 



" The proof of the pudding is in the eating." 



CHOCOLATE PUDDING. 
One quart of milk. 

Three tablespoonfuls of grated chocolate. 
Three tablespoonfuls of cornstarch. 
Sugar and salt to taste. 

Sweeten the milk, and let come to a boil, add 
chocolate and cornstarch mixed with a little 
water. Boil five minutes. Serve with white 
sauce or whipped cream. 

Mrs. Ruth A. Paige. 



The Coin ^Baking Powder is the Best. 

(219) 



Try Dichmanns Self ^-Raising Buckwheat. 



BLACKBERRY PUDDING. 

One quart of blackberries. 

One pint of boiling water. 

One-half pint of sugar. 

One-half pint of white flour. 

Cook a few minutes, then stir in the Hour, 
made smooth in a little cold water, and boil 
again a few moments. Serve either cold or 
warm, with cream. Tnis makes a delicious dish 
for breakfast. 

Mrs. Van Liew. 

CARAMEL CUSTARD. 

One-half cup of sugar. 
Two tablespoonfuls of water. 
One quart of milk. 
Six eggs. 

One-half teaspoonful of salt. 

One teaspoonful of vanilla. 

Put sugar in an omelet pan. and stir until it 
melts and is a light brown; add the water, and 
stir into the warm milk, beat the eggs slightly, 
add salt and vanilla, and stir into part of milk, 
strain into remainder of milk, and pour into but- 
terd two-quart mould; set it in a pan of warm 
water, and bake thirty to forty minutes, or until 
firm. Cut down with knife, and if it comes out 



Dichmanns Spices are Strictly Ture. 

(220) 



Coin Flavoring Extracts are True Fruit Flavors. 



clean it is done. When cold whip one cup of 
thick cream, and spread on top. To be eaten 
with caramel sauce. 

Mrs. Weed. 

BROWN BETTY'S PUDDING. 
Six apples chopped fine; sprinkle layer of 
apples in pudding dish, then sugar, then bread 
crumbs, and a few bits of butter, alternately, till 
dish is full. Sprinkle top with cinnamon, bake 
slowly two hours covered with plate; remove 
plate, and bake one-half hour to brown. Serve 
with sugar and cream., 

Mrs. C. L. Perry, 

Milwaukee. 

COCOANUT PUDDING. 
Melt over the fire butter the size of an egg 
with a cup of sugar and a tablespoonful of water. 
Pour them into a cold clish when they have 
boiled a couple of minutes. When perfectly cold 
add to them one-half of a cocoanut grated, the 
juice and grated rind of half a lemon, and the 
yolks of four eggs beaten very light ; acid the 
whites beaten to a stiff froth the last thing. 
Bake in paper cases immediately. Serve cold. 
This amount will fill six or eight cases. 

Mrs. W. A. Clark, 

• Appleton, Wis. 



Dichmann's Spices are Stri&ly Pure. 

(221) 



Try TDichmanris Self-raising Huckwbedt. 



CHOCOLATE PUDDING. 

One quart of sweet milk, one cup of grated 
chocolate, one cup of sugar, five eggs, one tea- 
spoonful of vanilla. Scald the milk and choco- 
late together; when cool add the yolks of the 
eggs. Bake thirty minutes. Beat the whites of 
the eggs to a stiff froth, add four tablespoonfuls 
of fine sugar. Spread frosting over the top, and 
return to the oven to brown. 

Alice M. D. 

LEMON CREAM PUDDING. 

Beat the yolks of five eggs with four table- 
spoonfuls of sugar, add juice and grated rind of 
one large lemon, two tablespoonfuls of hot water; 
simmer until it thickens, remove from the fire, 
and stir in the whites of the five eggs beaten stiff 
with two tablespoonfuls of sugar. Eat cold. 

Miss Emma Kimberly, 

Neenah. 

CRANBERRY PUDDING. 

One cup of sugar, one cup of milk, two good 
cups of flour, two cups of cranberries, three table- 
spoonfuls of butter, two teaspoonfuls of Coin 
Baking Powder. Bake one-half hour. Eat with 
whipped cream, or any sauce you prefer. 

Mrs. 0. D. Peck. 



The Coin Baking Towder is the Best. 

(222) 



Coin Flavoring Extracts are True Fruit Flavors, 



GRAHAM PUDDING. 
One and one-half cups of graham flour, one- 
half cup of molasses, one-fourth cup of butter, 
one-half cup of sweet milk, one teaspoonful of 
soda, one-half cup of raisins chopped fine, one- 
half cup of currants if you choose ; one egg; salt 
and spice to suit the taste. Steam two hours. 
Sauce to suit. 

Ella Austin. 

OLD FASHONED INDIAN PUDDING. 
One quart of sweet milk, one ounce of butter, 
four well beaten eggs, one teacup of cornmeal, 
one-half pound of raisins, one-fourth pound of 
sugar, a pinch of salt, one teaspoonful of cinnamon. 
Scald the milk, and when boiling hot, stir in meal; 
let it cool, then stir in the rest of the ingredients. 
Bake an hour and a half. Serve with sauce. 

Grandma. 

MITCHELL PUDDING. 
One cup of raisins, one cup of chopped suet, one 
cup of molasses, one cup of sour milk, one tea- 
spoonful of soda, one-half teaspoonful of salt, flour 
enough to make a stiff batter. Steam three hours. 
Serve hot with sauce. 

Mrs. Heath. 



Uicbmanris Spices are Siriffly Pare. 

1223) 



Try Dicbmann's Self-raising "Buckwheat. 



COCOANUT PUDDING. 
One-half pound of grated cocoanut, one-half 
cup of finely crumbled sponge cake, one-half cup 
of butter, one cup of sugar, one cup of rich milk 
or cream, six eggs beaten very light, one tea- 
spoonful of vanilla. Bake three-quarters of an 
hour. Cover the top with the whites of three 
eggs. 

Mrs. J. AT. Duttox, 

Milwaukee. 

FRUIT PUDDING. 
Four oranges, six bananas, one can of grated 
pineapple, two-thirds box of gelatine, one cup of 
water. Dissolve gelatine in water, peel and slice 
oranges and bananas, add pineapple ; mix all 
together, and sweeten to taste. Put in mould to 
harden. Slice off, and serve with whipped cream 
sweetened and flavored with vanilla. This is a 
good emergency dish, as it can be kept on ice for 
some time. 

Mrs. E. W. Viall. 

FIG PUDDING. 
One pint of figs, one cup of molasses, one cup 
of milk, one cup of chopped suet, one scant cup 
of flour, one teaspoonful of cinnamon, one tea- 
spoonful of soda, one-fourth teaspoonful of salt, 



The Coin Baking Towder is the Best. 

(224) 



Coin Flavoring Extracts are True Fruit Flavors. 



one-half teaspoonful of nutmeg. Mix together 
the molasses, suet, spice, and the figs cut fine; 
dissolve the soda in a tablespoonful of hot water, 
and mix with the milk; add the rest of the ingre- 
dients, turn into a buttered mould, and steam 
five hours. Serve hot with sauce. 

Alice M. Dutton, 

Milwaukee. 

NORWEGIAN PUDDING. 
Three-fourths cup of butter, well creamed, 
three-fourths cup of rice flour, one-third cup of 
pastry flour, three-fourths cup of sugar, one-half 
teaspoonful of Coin Baking Powder, one saltspoon- 
ful of cinnamon, two eggs, well beaten. Beat 
four minutes, and bake in cups forty-five minutes 
in a moderate oven. Serve hot with almond 

Sauce. Mrs.H.B.Schooeey 

Shawano Wis. 

ORANGE PUDDING. 

Slice three or four oranges, cover over with one 
cup of sugar and let stand. 

Custard— One pint of milk, nearly boiling, yolks 
of three eggs, beaten with a little sugar, two table- 
spoonfuls of cornstarch, pour over oranges and 
let stand until cool. Beat whites of egg and add 
powdered sugar as for frosting. Pour over oranges. 

Mrs. R. Hackett. 



The Coin 'Baking Powder is the Best. 

(225) 



Try Dicbmann's Self- Raising Buckwheat. 



QUICK PUFF PUDDING. 

One pint of sifted flour, two teaspoonfuls of 
Coin Baking Powder, pinch of salt, and milk 
enough to make a thin batter. Put a spoonful of 
batter, then one of berries, and another of batter 
into well greased cups. Steam twenty minutes. 

Sauce for above — Two eggs, one-half cup of but- 
ter, one cup of sugar beaten thoroughly; pour 
into one cup of boiling milk, and stir until 
smooth; add one cup of berries. 

Mrs. J. Spalding. 

PARSON'S PUDDING. 

Three cups of flour, one cup of molasses, one 
cup of water, one-half cup of butter, one tea- 
spoonful of soda. Steam three hours. 

Sauce for Parson's Pudding— One, cup of butter, 
two cups of sugar, three eggs. Rub butter, sugar, 
and yolks of eggs to a cream, and just as brought 
to the table stir in two teaspoonfuls of boiling 

Water. Mrs. W. H. Huntington. 

HALF-PAY PUDDING. 

One-fourth pound each of suet, flour, raisins, 
currants, and bread crumbs; a little spice. Mix 
w T ell together, and boil in bag for four hours. 
Will keep like plum pudding. 

Miss Agnes Brittin. 



Diebmann's Spices are Strictly Ture. 

(226) 



Coin Flavoring Extracts are True Fruit Flavors. 



OLD ENGLISH PLUM PUDDING. 
One pound of suet chopped fine, three-fourths 
pound of bread crumbs, one pound each of sugar, 
flour— scant, raisins— stoned, currants, candied 
lemon or orange and citron mixed, one quart of 
milk, six eggs. Use dry bread, and rub through 
a cullender; weigh after it is rubbed through. 
Mix suet, bread, and sugar, add flour, fruit, and 
peel. Beat the eggs, and mix with milk, and add 
last. Fill several basins, and steam or boil ten 
hours, or more. This will keep a great length of 

^ im€ * Mrs. G, S, Luscher. 



PUFF PUDDING. 
Stir one pint of flour, two teaspoonfuls of Coin 
Baking Powder, and a little salt into milk 
enough to make a soft batter. Steam in greased 
cups, put in a spoonful of butter and one of fruit 
until the cup is about half full. Steam twenty 
minutes. Eat with sugar and cream, or sauce. 
Two eggs, one-half cup of butter, one cup of 
sugar beaten with one cup of boiling milk and 
one cup of berries. Mrs. E. j. Dean, 

Seymour. 



The Coin 'Baking Powder is the Best 



(227) 



Try Ttichmann's Self -Raising Buckwheat. 



ENGLISH PLUM PUDDING. 
To three-fourths pound of flour add three- 
fourths pound of raisins, weighed after they are 
stoned; one-half pound of suet or marrow cut 
small, one pint of milk, two eggs, three teaspoon- 
fills of moist sugar, and a little salt. Boil five 

n0urs - . Mrs. Bramley. 

PUFF PUDDING. 
Eight eggs, one pint of flour, one quart of milk, 
one teaspoonful of soda. Beat the yolks of the 
eggs with one pint of the flour and one pint of 
the milk; then add the eggs beaten to a stiff 
froth, and the rest of the flour. Bake one hour. 
Make a sauce of butter and sugar beaten 

together. Mrs. J. Walkeh. 

PRUNE PUDDING. 
Whites of three eggs, three tablespoonfuls of 
sugar, one-half cup of stewed prunes; beat eggs to 
a stiff froth, add sugar, then prunes, chopped very 
fine. Put in baking dish and brown slightly. 
For sauce make a custard of the yolks of three 
.eggs and one whole egg, one pint of milk, sweeten, 
and flavor to taste. Eat cold. 

Mrs. M. B. Parkinson. 

Brooklyn. 

Dichmann's Spices are StrMy Ture. 

(228) 



Coin Flavoring Extracts are True Fruit Flavors. 



PEACH PUDDING. 
Make a dough like baking powder biscuit, slice 
peaches in the bottom of a pudding dish and put 
the dough over the top and steam two hours ; eat 
hot with rich sauce. Almost any other fruit can 
be used in the same way, either canned or fresh. 

Hattie V. Stilson. 

BOILED RICE PUDDING. 
One cup of cold boiled rice, one cup of sugar, 
four eggs, one-fourth cup of butter, creamed, one- 
half teaspoonful of lemon extract, add a pinch of 
1 salt and one of soda; beat all together for five 
minutes, except the extract of lemon, add it last. 
Boil in pudding mould for two hours. Serve with 
sauce. 

j. M. H. 

SUET PUDDING. 
One cup each of suet, molasses, milk, and 
raisins, three and one-half cups of flour, one egg, 
one dessertspoonful of cloves, one tablespoonful 
J of cinnamon, one nutmeg, one teaspoonful of 
soda dissolved in milk, a little salt. Steam three 
hours. Eat with whipped cream, or any sauce 
you prefer. Excellent. 

Mrs. 0. D. Peck. 



Ttirbmann's Spices are Strifily Pure. 

(.229) 



Try IDichmanris Self Raising "Buckwheat. 



RICE SOUFFLE. 

Cook one-half cup of rice in one quart of boiling 
salted water, fifteen or twenty minutes; drain. 
Put the rice in double boiler, with one pint of 
milk, cook ten minutes ; add the yolks of from 
four to six eggs, beaten with four to six table- 
spoonfuls of powdered sugar, and one tablespoon^ 
ful of butter. Cook five minutes and set away 
to cool ; add one-half teaspoonful of vanilla. Half 
an hour before serving, beat the whites of egg 
stiff and cut them lightly into the cooked mixture. 
Bake in well buttered pudding dish one-half 
hour; serve immediately with creamy sauce. 

Mrs. J. J. Sprague. 

BLACK PUDDING. 

Six eggs, one cup of molasses, one cup of sugar, 
one cup of sweet milk, one cup of butter, one and 
one-half cups of flour, one teaspoonful of soda, 
one teaspoonful of cloves. Steam one hour. 

Sauce— One egg, one cup of sugar, beat together; 
one heaping teaspoonful of cornstarch wet with 
cold water; then pour boiling water on starch to 
make a cup full, and pour on egg and sugar. 
Flavor to taste. 

Mrs. G. H. Gile. 



The Coin Baking Towder is the Best. 

(230) 



Coin Flavoring Extracts are True Fruit Flavors. 

EACHEL PUDDING. 
One quart of bread crumbs, one quart of apples, 
cut fine, one-half cup of chopped suet, one cup of 
currants, two lemons, four eggs, three tablespoon- 
fuls of flour. Steam three hours and serve with 

. , J.M. H. 

rich sauce. 

SNOW PUDDING. 

Whites of four eggs whipped to a stiff froth, 
three tablespoonfuls of cornstarch wet in a little 
water, one and one-half pints of boiling water; 
pour on cornstarch, salt. Steam fifteen minutes. 

Sauce for same- Yolks of four eggs, one-half cup 
of sugar, a little butter, one cup of sweet milk. 
Boil a few minutes. Flavoring, your choice. 

Mks. E. Kellett. 

SNOW PUDDING. 
Juice of three lemons, one pint of sugar, one- 
fourth box of gelatine soaked, add one pint of 
boiling water. Strain, put in dish to form. Make 
a custard of one pint of milk, one-fourth box of 
gelatine boiled together; then beat up the yolks 
of four eggs with one cup of sugar, and add to 
milk; put in dish, and stir until almost cold; add 
one pint of cream; strain. Pour this custard over 
the jelly; put on top whipped cream, or the 
whites of four eggs. '^Pa,, 



TDicbmann's Spices are StriMy Pure. 

(231) 



Try Ttichmann's Self Raising 'Buckwheat. 



SPONGE PUDDING. 

One-half cup of butter, one-half cup of sugar, 
one-half cup of flour, one pint of milk, five eggs. 
Boil the milk, sift in the sugar and flour, and fet 
scald; remove from fire, and add butter; when 
cool add the eggs, thoroughly beaten, whites last. 
Bake three-quarters of an hour in a pan of water. 
To be eaten hot with sauce, as given below. 

Creamy Sauce— One-half pound of brown sugar, 
one-fourth pound of butter, four tablespoon fuls 
of rich cream, juice and rind of one lemon. Beat 
well, place on teakettle until well melted. 

M. Washburn. 

SPONGE PUDDING. 
One-fourth cup of sugar, one-half cup of flour, 
one pint of milk, boiled, one-fourth cup of butter, 
yolks of five eggs, whites of five eggs. Mix sugar 
and flour wet with a little cold milk and stir into 
the boiling milk, cook until it thickens and is 
smooth; acid the butter and when well mixed stir 
it into the well beaten yolks of the eggs, then add 
the whites beaten stiff; bake in cups or in a 
shallow dish in a hot oven ; place the dish in a 
pan of hot water while in the oven. Serve with 
creamy sauce. 

Mrs. Francis Gillingham. 



The Coin Baking Towder is the Best. 

(232) 



Coin Flavoring Extracts are True Fruit Flavors. 



STEAM PUDDING. 
One egg whipped very light, one pinch of salt, 
one-half teaspoonful of cloves, one teaspoonful of 
\ cinnamon, one-half cup of sweet milk, one-half 
cup of molasses, one-half teaspoonful of soda in 
molasses, one cup of Hour. Mix well, and steam 
two hours. Fruit may be added. 

Mrs. J. H. Clement, 

Milwaukee. 

APPLE SNOW. 
Six medium sized tart apples, whites of two 
eggs. Core and bake apples, remove pulp and 
; add to it the whites of eggs ; sweeten to taste and 
beat well from twenty to thirty minutes. Serve 
with whipped cream. 

Mrs. W infield Scott. 

TAPIOCA PUDDING. 
One cup of tapioca, soaked overnight, one pint of 
milk, one cup of sugar, two eggs, butter size of a 
walnut. Heatthemilk, stir in the tapioca and the 
beaten yolks, also the sugar and butter, pour into 
the dish in which it is to bake and core and quarter 
or slice apples on top and bake; when done, remove 
fromoven and spread on top the beaten whites; set 
in oven a few minutes to color. Serve with cream. 

Mrs. Ruth A.. Paige. 



The Coin "Baking Powder is the Best. 

(233) 



Try TDichmanris Self- Raising Buckwheat. 



ESCALLOPED APPLES. 
Butter pudding dish, put in a layer of soft bread 
crumbs, then layer of sliced apples, sprinkle with 
cinnamon, sugar and small pieces of butter; fill 
the dish in this way. Have a thick layer of 
crumbs on top, add one-half cup of cold water, 
cover to prevent burning; bake one hour in a 
moderate oven. Serve with sugar and cream or 
whipped cream. 

Miss Josie FitzGeraed. 

WINE PUDDING. 
Yolks of five eggs and five ounces of sugar, stir 
together one-half hour; one cup of white wine, 
one-half ounce of gelatine soaked in a little 
water, one-half lemon peel grated. Stir all 
together, and cook. Just before it boils add the 
gelatine, stir till cool, then add the whites of eggs 
well beaten. Cool in a mould. 

Miss Bertha Staudenraus. 

BAKED APPLES. 
Peel the apples, and scoop out the upper half 
of the cores to make cavities, and then fill with 
sugar, butter, cinnamon, and broken walnut 
meats. Put them in an earthen dish with a cup 
of cold water, sprinkling them with sugar, and 
bake for twenty-five minutes. 

Eugenia Murdock. 



Dicbmann's Spices are Strictly Tare. 

(234) 



Coin Flavoring Extracts are True Fruit Flavors. 



ALMOND SAUCE (For Norwegian Pudding.) 
Blanch and pound two ounces of sweet almonds, 
cook them in double boiler fifteen minutes with 
one cup of rich milk, add one tablespoonful of 
flour wet with cold milk, cook two minutes, add 
yolk of one egg beaten with two tablespoonfuls 
of sugar, cook two minutes. 

Mrs. Schooley, 

Shawano, Wis. 

CARAMEL SAUCE. 
Put one-half cup of sugar in an omelet pan, 
and stir over the fire until melted and is a light 
brown, add one-half cup of boiling water, and 
simmer ten minutes. 

Mrs. J. H. Weed. 

SAUCE FOR GRAHAM PUDDING. 
One cup of sugar, one-third cup of butter 
creamed, one egg well beaten, one-half cup of 
boiling water. Stir well before serving. 

Mary Washburn. 

PUDDING SAUCE. 
One cup of sugar, one egg, four tablespoonfuls 
of boiling milk, one glass of wine. Beat the 
sugar and egg together until it is white and very 
creamy ; pour the boiling milk on this, stirring 
all the time; add the wine and serve. 

Ella Austin. 



The Coin 'Baking Powder is the Best 

(235) 



Try Uichmann's Self- Raising Buckwheat. 



PUDDING SAUCE. 

One cup of granulated sugar, one-half cup of 
flour, the yolks of two eggs, a piece of butter the 
size of an egg. Beat the butter, sugar and flour 
together, add the well beaten yolks of the two 
eggs, and pour boiling water over the whole, 
stirring rapidly and thoroughly, until perfectly 
smooth; then add the well beaten whites of the 
eggs. Flavor with vanilla. Wine can be sub- 
stituted for vanilla, if desired. 

Mrs. G. W. Burxell. 

VANILLA SAUCE. 

One pint of milk, two eggs, yolks ordy, a little 
sugar and vanilla. Boil milk, sugar and vanilla, 
stir in yolks of the eggs. Serve cold. 

Mrs. Joseph Staudenraus. 

WHITE SAUCE. 

Whites of two eggs, one and one-half cups of 
sugar, juice of one lemon, one cup of boiling milk. 
Beat the whites of the eggs slight^, add sugar, 
and beat well, add milk (boiling), and lastly the 
lemon juice. Serve at once, if possible. 

Mrs. M. H. Eaton. 



Dichmann's Spices are Striftly Ture. 

(236) 



'Quality is First." 



At the Oshkosh Fair we were 
AWARDED FIRST PREMIUM ON ALL 
OUR EXHIBITS FOR QUALITY. 



The entire collection is hung in our Studio and comprises many New 
and Novel Ideas. You are invited to call and inspect them, and whether 
you have your photograph taken or not, you will always be sure of 
courteous treatment. Photographically Yours, 

No. 338 Algoma St., Oshkosh. COOK ELY. 

P. S. Oar photographs cost no more than Second Premium work. 



For Choice Cut Glass, Latest Patterns, 

CKLL KT 

•j Illllllllilllll I Illlllllll II 1111 1111 lit 



■a IJ.p.uV.DeeKer'5,1 

» h = = 2 « 

^ j ! 115 |V[fllN STREET. \ f 3 

j = = p© 



Always take -pleasure in 
| showing goods. 



z <re> 
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MANUFACTURERS OF 



Trunks, Traveling Bags and Valises, 

Gus. M. Li ndem an n , President. 229-23 1 Main St., 

PETER SCHMIT, Vice-President. OSHKOSH WIS. 

JOHN SCHM1T, SECRETARY AND TREASURER. W ^ ' 



Coin Flavoring Extracts are True Fruit Flavors. 



The Coin Haking Powder is the Best. 



Chemical Laboratory Rush Medical College, Chicago. 
Wm. Dichmann, Esq., Oshkosh, Wis. 

Dear Sir : I have examined the can of your Coin Baking Powder, and 
I find it to be a pure cream of tartar baking powder and free from alum, 
phosphates and carbonate of ammonia. Yours Respectfully, 

WALTER S. HAINES, M. D., Prof, of Chemistry. 

To those who may not know of Prof. W. S. Haines we would cheer- 
fully say that from a personal acquaintance with him, we know him to 
possess a rare ability as a chemist and to be honorable in the highest 
degree. Hence an opinion emanating from him is thoroughly reliable 
and places the Coin Baking Powder among the purest baking powders 
made. T. P. RUSSELL. 

G. M. STEELE. 



PICKLES. 



Don't hit that jar of cucumbers, 

Standing on the broad stair; 
They have not waked from their slumbers 

Since they stood there." 

J. G. Holland. 



PICKLED PEACHES. 

Seven pounds of fruit, four pounds of sugar, one 
quart of vinegar, two cloves in each peach, one 
teaspoonf ul of cloves and cinnamon in bag. Scald 
sugar and vinegar and pour over the peaches. 

Mrs. Hinman. 



Dichmann' s Spices are Striftly Pure, 

(237) 



Try TDichmann's Self Raising "Buckwheat. 



GREEN TOMATO SOY. 
Two gallons of green tomatoes sliced without 
peeling. 

Twelve good-sized onions sliced. 
Two quarts of vinegar. 
One quart of sugar. 

Two tablespoonfuls each of salt, black pepper, 
and ground mustard. 

One tablespoonful of allspice. 

One tablespoonful of cloves. 

Mix all together, and stew until tender, stir- 
ring often. Put up in small glass jars. 

Mrs. Schooley, 

Shawano, Wis. 

INDIAN PICKLES. 
One gallon of vinegar. 

One-fourth pound of ginger root put in bag 
and bruised. 

One-half ounce of cloves. 
One-fourth ounce of chillies. 
Two ounces of black pepper. 
Two ounces of allspice. 
Two ounces of salt. 
Two ounces of garlic. 
Two onions bruised. 

Boil the above one-half hour, then mix one- 



Tbe Coin Baking Towder is the Bzst. 

f2381 



Coin Flavoring Extracts are True Fruit Flavors. 



half pound of mustard and one-fourth pound of 
tumeric with a little cold vinegar, add to above, 
and boil one-half hour more. Make this early in 
the summer, put in deep jar, and add in their 
season: onions, cauliflower, small cucumbers, 
beans, etc. They must be uncooked and perfectly 
dry when put in. 

J L Miss Agnes Brittin. 



CUCUMBER PICKLES. 
For one thousand pickles. 
One-half pound of grated horseradish. 
One pound of white mustard seed. 
One-half pound of black mustard seed. 
One ounce each of mace, cloves, nutmeg, allspice 
and ground pepper. 
Two ounces of tumeric. 
One-half cup of ground mustard. 
Two tablespoonfuls of celery seed. 
One-fourth pound of ground ginger. 
A little garlic. 

Two pounds of brown sugar. 
Two gallons of vinegar. 

Prepare pickles as usual; pour mixture over 
them boiling hot. 

Mrs. R. C. Brown. 



Uichmann's Spices are Strittly Pure. 

(,239) 



Try THcbmann's Self Raising "Buckwheat 



CUCUMBER PICKLES. 
For six hundred pickles make a strong brine, 
and pour over, and let stand forty-eight hoursi 
after which take cucumbers out, and wipe black 
specks off; then take a sufficient quantity of vine- 
gar to cover them, adding a small piece of alum; 
put cucumbers and vinegar into a kettle, and 
heat them slowly, but do not let them boil, turn- 
ing them from bottom several times, then put 
into jar, and let stand twenty-four hours; then 
take three gallons of fresh vinegar, or enough to 
cover them, three pints of brown sugar, three 
gills of mustard seed, a large handful of cinna- 
mon and cloves each, one tablespoonful of celery 
seed, and a few pieces of ginger root, piece of 
alum size of walnut. Put all these spices into 
muslin bag, and put in vinegar in porcelain ket- 
tle, and scald; now drain off first vinegar, and 
put the last over pickles after it cools a little; 
when it gets cold add three green peppers sliced, 
a few green grapes, and some horseradish root, 

Mrs. W. Colvix. 

DILL PICKLES. 

Cover the bottom of keg with a layer of grape 
leaves and a few cherry leaves, also a handful of 



The Coin Baking Towder is the Best. 

f240) 



Coin Flavoring Extracts are True Fruit Flavors. 



dill, then a layer of good-sized cucumbers, then a 
layer of leaves and dill, and cucumbers, alter- 
nately. When filled make brine with two hand- 
fuls of salt to one pail of water and one-half cup 
of vinegar; lay a stone on top of pickles, cover 
tightly. Will be ready for use in about sixty 
days. 

Mrs. Ellen Cameron. 



FRENCH PICKLES. 

Take three quarts of green tomatoes (sliced) 
three quarts of green cucumbers, one of onions, 
and one good-sized cauliflower; two good hand- 
fuls of salt sprinkled over them. Let them stand 
twenty-four hours, then drain through a sieve. 
Put them in a porcelain kettle with one-half 
ounce each of celery seed, allspice, and black 
pepper, one teacup of mustard seed, one table- 
spoonful of tumeric, two tablespoonfuls of ground 
mustard, and one pound of brown sugar, vinegar 
to cover the whole; then cook from three to four 
hours, stirring constantly. Do not put in the 
sugar or fine mustard until the last half-hour, as 
it more easily scorches after those are added. 

Mrs. John Shields. 



The Coin Halting Powder is the Best. 

(241) 



Try TDicbmann's Self- Raising Buckwheat 



MIXED PICKLES. 
One pound of grated horseradish, two pounds 
of white mustard seed, one pound of black mustard 
seed, one-half pound of ground ginger, four pounds 
of brown sugar, two ounces each of mace, cloves, 
nutmeg, allspice, ground white pepper, and 
tumeric, one cup of ground mustard, two cups 
of celery seed, four leeks, four gallons of vinegar. 
Put all together in a large jar and add pickles 
from time to time, after first scalding in weak 
brine and letting stand over night. Good for all 
green pickles. 

Mrs. Robert McMillen. 

MIXED PICKLES. 

One-half peck of green tomatoes, one quart of 
sliced onions, one-half peck of cucumbers, pared 
and sliced, two heads of cauliflower, cut in small 
pieces. Put all in a jar. sprinkling salt between 
layers; leave till next day. then drain through a 
cullender. To one gallon of vinegar add. two 
pounds of brown sugar, two or three green peppers 
cut up. one-half cup of celery seed, one-half ounce 
of allspice and scald together. Put the pickles in 
a jar and stir in one cup of white mustard seed. 



Dicbmann's Spices are Strictly Ture. 

(242) 



Coin Flavoring Extracts are True Fruit Flavors. 

one-half cup of grated horseradish. Pour the hot 
vinegar over the pickles and cover with horse- 
radish leaves and a plate bottom side up. Tie up 
when cold. Mrs Robert Graham . 

ONION PICKLES. 
After peeling very small onions let them stand 
in strong brine four clays, changing it twice. Heat 
new brine to a boil, throw onions in and boil three 
minutes; throw at once in cold water, leave them 
three or four hours ; pack in small bottles with a 
few white peppers, fill with scalding vinegar, m 
which put a cup of sugar for each gallon. Cork 
while hot; ready for use in a month. 

Mrs. Charles H. Comstock. 

PEACH PICKLES. 
Pare peaches, put in stone jar and pour over 
them boiling syrup made in the proportion of 
one quart of cider vinegar to three pints of sugar. 
Skim out peaches, each day boil the syrup and 
pour hot over them until they are the same color 
to the center. A few days before they are done, 
sprinkle through them stick cinnamon, whole 
cloves and white mustard seed. Scald syrup three 
or four times after adding spices. 

Mrs. R. P. Finney. 



The Coin "Baking Powder is the Best. 

(243) 



Try Dicbmann's Self- Raising Buckwheat 



RIPE TOMATOES. 

Ripe tomatoes should be laid down carefully 
and each layer sprinkled with salt, and each 
alternate layer with such spices as are liked. 
When the crock is filled, cover with cold strong 
vinegar. 

Mrs. G. W. Roe. 

SWEET GREEX TOMATO PICKLES. 
One peck of green tomatoes and six large onions, 
sliced thin, sprinkle through them one cup of salt, 
let stand over night; in the morning drain, take 
two quarts of water and one quart of good cider 
vinegar; boil the tomatoes and onions in this 
fifteen minutes then drain through a cullendar. 
Take four quarts vinegar, two pounds of brown 
sugar, one-eighth pound of white mustard seed, 
one large spoonful of ground cloves, cinnamon 
and ginger, one teaspoonful of cayenne pepper; 
boil fifteen minutes and can hot. 

Mrs. George Athearx. 

TOMATO PICKLES. 
One-half bushel of green tomatoes, one-half 
peck of little silver onions, one pint of salt; 
slice, first a layer of tomatoes, onions, and salt, 
until all is used. Let stand over night, drain in 



Dicbmann's Spices are Strictly Titre. 

(2-44) 



Coin Flavoring Extracts are True Fruit Flavors. 



the morning. Take four quarts of water and two 
quarts of vinegar, pour over pickles, and boil five 
minutes, drain again, and take six quarts of vine- 
gar, four pounds of sugar, and add two red pep- 
pers chopped fine, cinnamon, cloves, allspice, and 
a few mustard seed; tie in a bag. and boil with 
vinegar and sugar. Then add pickles, and cook 
till clear. 

Mrs. Frances Gillixgham, 

Keen ah. 

WEST INDIA PICKLES. 

One peck of green tomatoes (sliced ), one peck 
of small onions, four heads of cauliflower, one 
hundred small cucumbers, four bunches of celery 
cut small. All to be salted twenty-four hours, then 
drain well; wash off with vinegar, and squeeze. 
Add one handful of horseradish, one ounce each 
of cloves, pepper, cinnamon, and tumeric, one- 
half pound of sugar, one-half pound of mustard. 
Place in layers, cover with vinegar, and cook 
fifteen minutes. 

Mrs. William Kexxedy. 



Uichnann's Spices are Strictly Pure. 



Try Uicbvnann's Self -Raising ^Buckwheat 



The Coin Baking Towder is the Best. 

(246) 



Chemical Laboratory Rush Medical College, Chicago. 
s Esq., Oshkosh, Wis. . . 

Dear Sir ■ T have examined the can of your Com Baking Powder and 
I find it to beapnre cream of tartar baking powder and free from alum, 
pScsphates and carbonate of—a ^^^ dhemisixy . 

To tho«e who mar not know of Prof. W. S. Haines we would cheer- 
fnllv sav that from a personal acquaintance with him, we know him to 
noSesfa rare aSitvas a chemist and to be honorable m the highest 
decree Hence an opinion emanating from him is thoroughly reliable 
and placesX Coin P Baking Powder among the P^ es ^|^||^ ders 
made. G. XL STEELE. 



POULTRY AND GAME. 



"When the pie was opened. 
The birds began to sing; 
Wasn't that a dainty dish, 
To set before the King ?" 



STUFFING. > 

Grate bread. 

Season with salt, pepper and a little sage. 
Pour enough boiling water on one-half cup of 
butter to melt it. 
Pour over bread crumbs. 
Do not stir. 

Handle as lightly as possible. 

c Mrs. S. P. Gary. 



Dkhncmn's Spices are Strittly Pure. 

(247) 



Try Uichmann's Self -liaising Huckwbeat. 



BROILED CHICKEN. 
Cut up the chicken. 

Wash in cold water and place in a dripping pan. 
Sprinkle with salt and pepper. 
Put in the oven for about an hour, keeping a 
slow fire. 

Just before serving place in a gridiron over the 
coals and brown. 
Then butter. 

Mrs. J. A. A. 

BROWN FRICASSEE. 

Put one-half cup of butter in a kettle. 

Cut up chicken and pack in the kettle. 

Cover closely and fry brown, turning often. 

When cooked a light brown, turn in about one 
quart of water. 

Cover and cook until tender. 

Season, thicken gravey and serve. 

Small pieces of pork, tried out and used with the 
butter, is an improvement. 

Mrs. E. W. Viall. 

CHICKEN CURRY. 
Three thin slices of salt pork, cut in pieces, put 
in kettle and try out; a small onion, sliced thin, 
stirred in with pork. Boil three large chickens 



The Coin Baking Towder is the Bzst. 

(248) 



Coin Flavoring Extracts are True Fruit Flavors. 

the day before, take from liquor; cut up and put 
in with fat ; pour one can tomatoes on top of 
chicken; add oneteaspoonful of curry powder and 
as much cayenne as you can put on a ten cent 
piece, a tablespoonful of liquor from chicken. 
Put on back of stove and let stew an hour. When 
ready to serve, pour on a cup of cream. Steam a 
cup of rice and serve hot with chicken. 

Mrs. James P. Gould. 

JELLIED CHICKEN. 
Dissolve one ounce of gelatine in one pint of 
water, add one pint of chicken broth or bullion, 
season well and strain. Put a cooked chicken, 
freed from bones, into a mould and press down ; 
pour the liquor over it completely saturating 
the chicken. Put a weight on top and let cool. 
Serve with sliced lemon. 

Mrs. Frank Austin, 

West Superior. 

BREAD SAUCE FOR CHICKEN. 
Two ounces of fine bread crumbs put into a 
stew pan, with one onion, pepper and salt to taste, 
one-half pint of milk, oue tablespoonful of butter. 
Cook until thick, take out onion and serve. 

Miss Agnes Brittin. 



The Coin "Baking Powder is the Best. 

(249) 



Try Uichmanris Self- Raising Buckwheat. 



SCALLOPED CHICKEN. 

Take equal parts of cold chicken and boiled rice, 
put in layers in an earthen dish, with each layer 
spread with tomato sauce; cover with buttered 
crumbs and bake about one-half hour. 

Tomato Sauce— Cook one tablespoonful of butter 
and one heaping tablespoonful of flour in a granite 
sauce pan, until smooth; add one salt spoon of 
salt, one-half saltspoonful of pepper ; cook one- 
half can of tomatoes and half an onion together, 
strain and add to the flavor and butter. Cook 
about four minutes. 

Mrs. Will Clark, 

A ppleton. Wis, 

PRAIRIE CHICKEN. 

LTse only the breasts, keeping them whole, 
place carefully on broiler, and broil for fifteen 
minutes, turning only once; then put in dripping 
pan, spread with butter, and put in oven ten 
minutes. Serve with small potato balls, boiled 
tender in salted water, and seasoned with butter 
and flue parsley. Heap potatoes in middle of 
platter, and garnish edges with the chicken 
breasts. The other parts of chickens may be 
used for a fricassee. 

Miss Carrie Jaxnush. 



Dicbmann's Spices are StriStly Ture. 

(250) 



Coin Flavoring Extracts are True Fruit Flavors. 



CREAM CHICKEN. 
One chicken of four and one-half pounds or 
two of six pounds, four sweethreads, one can of 
mushrooms. Boil chicken and sweetbreads and 
when cold cut up as for salad ; in a sauce pan put 
four coffee cups or one quart of cream ; in another 
pan put four large tablespoonfuls of melted but- 
ter, five even tablespoonfuls of flour, stir well 
into the melted butter, then pour on the hot 
cream, stirring until it thickens. Flavor with 
a small half of a grated onion, and a very little 
nutmeg, season highly with black and red pep- 
per. Put chicken and ingredients together with 
sweetbreads and mushrooms in a baking dish, 
cover with bread crumbs and pieces of butter, 
and bake twenty minutes. ^ x Wall 



TO ROAST VENISON. 
Lard well by cutting deep gashes, laying in 
strips of salt pork, and sewing up; then roast as 
other meat. The secret of having a good roast is 
in frequent basting, the oftener the better. A 
southern housekeeper says: "To have delicious 
venison add one cup of tomato catsup one-halt 
hour before the roast is done, and baste with it. 



The Coin 'Baking Powder is the Best. 



(251) 



Try T)ichmanris Self- Raising Buckwheat. 



PRESSED CHICKEN. 
Boil two chickens very tender, let the water be 
reduced to about one pint in boiling; pick the 
meat from the bones, taking out all fat and gristle 
place in a wet mould. Skim the fat from the 
liquor, add a little salt, pepper and butter and 
one-half an ounce of gelatine ; when this dissolves 
pour hot over chicken. The liquor must be 
seasoned pretty high as the chicken absorbs. 

Mrs. Robert Campbell 

ROAST TURKEY. 

Wash and dry turkey and rub inside and out 
with salt. Fill with dry or moist stuffing as you 
prefer, sew up, wrap the legs with muslin to keep 
them moist; if the turkey is lean, baste with 
drawn butter. Roast until tender. 

Dry Filling— OiiQ-haXi loaf of bread, grated, one 
good tablespoonful of butter, one teaspoonful of 
sage, one saltspoonful of pepper. 

For Moist Filling- Take one-half loaf of bread, 
soak in cold water, squeeze water out and add 
to the bread two tablespoonfuls of butter, one- 
half can of oysters, two eggs, well beaten, salt and 
pepper to taste. 

Miss Carrie Tannush. 



Dicbmanris Spices are Strittly Ture. 

(252) 



Coin Flavoring Extracts are True Fruit Flavors. 



WILD DUCK. 
Stuff duck with dressing made as for any fowl, 
with the addition of a little onion. Rub butter 
and flour together, and cover outside, or cover 
with slices of salt pork. Baste and roast. Sprink- 
ling a little flour in pan before putting duck in, 
will improve the gravey. 

Mrs. Robert Brand. 

TO COOK SNIPE. 
Do not draw, as that is the best part of them ; 
lay them on their backs, sprinkle a little flour, 
salt and pepper over them, add a very little 
water; bake in a very quick oven for a few 
minutes. They should be nicely browned. 

Mrs. L. W. Hull, 

Butte des Morts. 

DRAWN SNIPE. 
Three slices of bread grated fine, one table- 
spoonful of butter, one-half wineglass of dried 
currants, a little parsley. Mix. Prepare one 
dozen snipe, and fill with this stuffing, bind the 
breast of each with thin slices of salt pork, put 
in steamer, and steam until quite tender; then 
place in dripping pan, and put in hot oven for 
ten minutes. Remove pork, and serve each bird 
on small piece of buttered toast. 

Miss Carrie Jannush. 

T)ichmami's Spices are Siriftly Pure. 

(253) 



Try Tticbmann's Self Raising "Buckwheat. 



PARTRIDGE. 

Split down the back, parboil in a little water 
until tender, then fry brown in butter, take out 
on a platter; pour a nice lot of cream in the 
spider, let boil up well, then pour it over them; 
acid salt and pepper. Fit for a king. 

Another Way — Leave the partridges whole, 
draw through the breast fine strips of pork, dust 
with flour; pepper and salt, and bake either 
before the fire, or in the oven. 

Mrs. L. W. Hull, 

Butte des Morts, Wis. 

BAKED RABBIT. 
Lay in salt and water two hours, then rinse, 
and wipe dry; make stuffing as for chicken, sea- 
soning it with salt, pepper, and sage. Lay slices 
of salt pork on rabbit while baking ; put in a hot 
buttered pan, and bake from one and one-half to 
two hours. 

Mrs! F. G. Foote. 



The Coin Baking Towder is the Best. 

(254) 



Chemical Laboratory Rush Medical College, Chicago. 
WM. Dichmann, Esq., Oshkosh, Wis. # 

Dear Sir : I have examined the can of your Coin Baking Powder, and 
I find it to be a pure cream of tartar baking powder and free from alum, 
uhosrjhates and carbonate of ammonia. Yours Respectfully, 
p y WALTER S. HAINES, M. D., Prof, of Chemistry. 

To those who may not know of Prof. W. S. Haines we would cheer- 
fullv sav that from a personal acquaintance with him, we know him to 
possess a rare abilitv as a chemist and to be honorable m the highest 
degree Hence an opinion emanating from him is thoroughly reliable 
and places the Coin Baking Powder among the purest baking powders 
marit* T. P. RUSSELL. 

maae - G. M. STEELE. 



SALADS. 

The Spanish say: "To make a perfect salad there should 
be a miser for oil, a spendthrift for vinegar, a wise man for 
salt, and a madcap to stir it up." 



CABBAGE SALAD. 
For a small cabbage, one egg, one-half cup of 
sugar, one-half cup of vinegar, one teaspoonful 
each of mustard and salt, one large spoonful of 
butter. Put all but egg on, and boil, then pour 
over the beaten egg, and boil again; pour over 
the cabbage, which must be chopped very fine; 
add one-half cup of sweet thick cream. 

Hattie V. Stilson. 



Dirbmcmn's Spices are Siri&ly Pure. 

(255) 



Try Tticbrnann's Self -liaising ^Buckwheat. 



CABBAGE SALAD. 

Two eggs, one large tablespoonful of sugar, 
one large teaspoonful of salt, one-half teaspoon- 
ful of pepper, one teaspoonful of mustard, one 
cup of sweet cream, butter the size of a walnut, 
one-half cup of vinegar, a little celery salt. 
Cook all the above (except the cream) until 
thick, stirring all the time to prevent burning. 
When of the right thickness beat well. When 
cold mix well with the cabbage, and add more 
salt if you like. Lastly, pour the cream over all, 
and stir lightly. 

Mrs. S. Palmer. 

LOBSTER SALAD. 

One can of lobster (don't cut up), one cup of 
shreded cabbage, one-half teaspoonful of celery 
seed, or three heads of celery; over this pour 
dressing ; three eggs beaten, one tablespoonful 
each of sugar, butter, and salt, one scant table- 
spoonful of mustard, one heaping tablespoonful 
of flour; mix thoroughly ; one cup of milk, one 
cup of vinegar. Cook in a rice boiler, stirring all 
the time, until of the consistency of cream. One 
cup of whipped cream stirred in last. 

Mrs. Charles H. Comstock. 



The Coin Baking Towder is the Best. 

(256) 



Coin Flavoring Extracts are True Fruit Flavors, 



CABBAGE SALAD. 
One head of cabbage chopped fine, three eggs, 
five tablespoonfnls of sweet cream, three table- 
spoonfuls of melted butter, one teaspoonful of 
pepper, two teaspoonfuls of salt, one large table- 
spoonful of mixed mustard. Let it come nearly 
to a boiling heat, then add one large cup of vine- 
gar; let it boil. When cold pour over the Cab- 
bage Sarah Barden. 

LETTUCE DRESSING. 
Boil three eggs until hard, take off the shells, 
and remove the yolks, mash them smooth and 
fine; add one tablespoonful of melted butter, and 
a little salt and pepper ; mix well ; add gradually 
one-half teacup of vinegar; beat and stir thor- 
oughly, then pour the dressing over the lettuce. 
Cut the whites of the eggs in rings, and lay them 
on the top. Serve as soon as dressed. 

Mrs. J. A. Adams. 

ONION SALAD. 
Four hard boiled eggs, one large or two small 
onions, three cold boiled potatoes. Slice ^ all 
together and pour over it the following dressing: 
One cup vinegar, one-half cup sugar, salt and 

i Mrs. Lampard. 

pepper to taste. 

The Coin "Baking Powder is the Best. 

(257) 



Try Dicbmann's Self- Raising Buckwheat. 



OYSTER SALAD. 
One quart of oysters, one small bunch of celery, 
one raw egg, yolks of two hard boiled eggs, two 
tablespoonfuls best olive oil, one teaspoonful 
sugar, one saltspoonful each of pepper, salt and 
made mustard, one-half cupful of vinegar; whip 
the raw egg light with the sugar and the oil, rub 
the yolks of the boiled eggs to a paste with salt, 
pepper and mustard, add the beaten raw egg and 
oil, and beat in the vinegar a few drops at a time. 
Drain liquor from oysters and cut in small pieces; 
cut the celery in one-half inch lengths; put the 
oysters and celery in a salad dish, mix it with 
one-half the dressing and pour the rest over it. 
Garnish with celery, the celery tops and stoned 

Olives. Mrs. A. B. Ideson. 

PARISH GUILD CHICKEN SALAD. 
Sixteen chickens, four and one-half pounds of 
lean veal, three quarts of rich, sweet cream, thirty- 
five eggs beaten very light, three and one-half 
teacupsful of melted butter, seven teaspoonsful 
of salt, seven teaspoonsful of pepper, seven coffee 
cups of vinegar, mustard to taste, seven table- 
spoonsful of sugar mixed with the mustard. Mix 
all well together, float on hot water until it 



Dicbmann's Spices are Strictly Ture. 

(258) 



Coin Flavoring Extracts are True Fruit Flavors. 



thickens, stirring constantly. Be careful not to 
cook too long as it will curdle, but have it 
nice and thick. You may have to add more salt 
and mustard and if you need more dressing you 
can add cream. This makes a very large quantity 
and is very nice. Use same amount of celery as 
chicken after all is cut up. 

POTATO CUCUMBER SALAD. 

Ten boiled potatoes, sliced very thin, three 
small cucumbers, three sticks of celery, sliced, 
six cold boiled eggs, one small onion, grated. Put 
into a dish a layer of potatoes, cucumbers, celery, 
egg and a sprinkle of onion until used. 

Dressing Xo. 1— Three tablespoonsful of melted 
butter, one tablespoonful of vinegar, one salt- 
spoonful of salt, one-half saltspoonful of pepper. 
This is to be used with the layers. 

Dressing No. 2— Beat three eggs well; one 
tablespoonful of melted butter, one tablespoonful 
of sugar, one teaspoonful of salt, one-half tea- 
spoonful of mustard; stir until smooth and add 
one cup of vinegar. Cook in double boiler, 
stirring until smooth. When cold, add one-half 
cupful of sweet or sour cream. Before serving, 
pour the dressing over the salad. 

Mrs. Frances Gillingham, 

Keen ah. 



The Coin "Baking Powder is the Best. 

( 259) 



Try Dicbmann's Self- Raising Buckwheat. 



SALMON SALAD. 

One can of salmon, two cupfuls of celery; take 
bones from fish and chop celery; take four 
tablespoonfuls of vinegar, one-half teaspoonful 
of mustard, one teaspoonful of salt, a little 
pepper, butter the size of a walnut, yolks of two 
eggs, one-half a cup of vinegar. Put vinegar, 
butter and seasoning on stove, let come to a boil, 
take off and pour over the beaten yolks of eggs, 
then boil until thick. Pour over salad and add 
cream. Mix all well together. 

Mrs. Franklin Bowen. 

TOMATO SALAD. 

Twelve medium -sized tomatoes, sliced, put ou 
ice ; four hard-boiled eggs, one raw egg well 
beaten, one teaspoonful of salt, a little cayenne 
pepper, one teaspoonful of sugar, one tablespoon- 
ful of melted butter, two teaspoonfuls of made 
mustard, one cap of vinegar; rub yolks to smooth 
paste, add by degrees salt, pepper, sugar, mustard, 
butter, and raw egg, lastly vinegar. Cover toma- 
toes with dressing, and set on ice till ready to 
serve. 

Miss Mary A. Olcott. 



Diehmann's Spices are Striftly Ture. 

(260) 



J. N. HOHGLIN, 



fancy groceries, fruits^ V B 9 Bta ^ BS « 

AT PRICES THAT DEFY COMPETITION. 



A 50 CENT TEA THAT BEATS ANYTHING IN THE CITY. CALL AND SEE. 



193 MAIN STREET, OSHKOSH. 



J. Y. HULL. ' WM. HAWTHORNE. 



BOSTON STORE, 

No. 61 MAIN ST., OSHKOSH. 

Crockery, Glass fare, Tin Ware and Fancy Goods. 



Dougherty*. Crowjell, 

THE GROCERS. 



(^0<?EF(I^S 



Fine Fruits and Vegetables. 



We invite attention to our Fine Teas and Co&ees. 

321 RLiGO^R ST. 



TELEPHONE No. 61 



EVANS BROS.. , 



SGENTS FOR 



(Ease & ganborn 5 @ffee. 

QRCKERIE5, FRUITS *S» VEQET4&LE5, 

Telephone 153. 1 85 MAIN ST., OSHKOSH. WIS. 



KEEPING EVERLASTINGLY AT IT BRINGS SUCCESS. 



HENCE THE SUCCESS OF 



CHURCH BRO/S 

••• FHIR, ••• 

51 MAIN STREET. 

Large Bottle of Household Ammonia 10c. ^ Be sure to get our 

Three Bottles Best Blueing 5c. prices on 

Ten Bars Best Laundrv Soap ''Sc 

Bottle Good Lemon Extract 5c. 

Twelve Teaspoons 5c. guarantee to save 

Six Tablespoons 5c. 



you money on any kind 
of Lamp. 



A tine line of Chamber Sets and at prices way below Zero. 
Albums. Vases, Stationery. Toys. Tea and Dinner Sets alwavs 
m the largest variety and at lowest prices. 

O. MCCORISON^ 

\ PICT 



CLOTHS, RUGS, 
TAINS OF EVERY STYLE. 
CTURES AND MOULDINGS. 



HMD 

80 and 82 Main Street, 

OSHKOSH, W/S. 




05tri<;l? p^at^r Qood5 

Manufacturing and Dye Works. 



PLUMES, TIPS , 
POM-PONS, 

Hat and Bonnet Bands, 






CLOAK TRIMMINGS, 




Ball and Party Dress 
Trimmings, 


CO 


Ostrich feather 
Collars, 




Ostrich Feather Fans, 




Ostrich Fans Repaired. 





PARISIAN 
1 BRIDAL PARTY 
j AND MILLINERY 
' FLOWERS. 

PLANTS, FOLIAGE 
| AND JARDINIERES. 
| BASKETS & VASES 

FILLED TO ORDER. 



Old and undesirable 
Colored Feathers re- 
colored in any color, 
and made in anything 
desired in our line. 



CO 



Anything in our line 
MADE TO ORDER on 
short notice. 



P. C. NORTON, 

Importer apd (Harjufaetur^r, 

4-54- MILWAUKEE STREET, MILWAUKEE, WIS. 




(Tllanufactunng ^tmt m, 



Silverware, ^17^ 
Wisconsin Pearls. 

51?<? Cargest Selection 

51?<? Qos?st prices ii? tl?e Stat?. 

Goods sent on approval to any part of the State 
and correspondence solicited. 

BUNDE & UPMEYER, 



Diamonds, 
Watches, 
Fine Jewelry, 




121-123 WISCONSIN STREET. 



MILWAUKEE, WIS. 



Coin Flavoring Extracts are True Fruit Flavors. 



MAYONNAISE. 

Two eggs, one heaping teaspoonful of mustard, 
one teaspoonful of melted butter, one teaspoon- 
ful of flour (milk enough to moisten), one-half 
cup of cream. Beat the eggs, add cream, then 
salt, sugar, flour, and mustard, and stir into one 
cup of boiling vinegar. Stir until it begins to 
thicken, take from stove at once. 

Miss Clara Pike. 

SHRIMP SALAD. 

One can of shrimps, whole, one pinch of cay- 
enne, vinegar and salt to suit taste, celery or 
celery salt. Use Durkie's salad dressing to make 
moist enough. 

Chase & Dresher. 

SALAD DRESSING. 

Six eggs well beaten, one-half teacupful of 
melted butter, one coffeecupful of cream, one 
tablespoonful mustard, one tablespoonful sugar, 
one coffeecupful of vinegar, salt and pepper to 
taste. Mix well, blend over hot water. Make 
a quantity in the summer time when eggs and 
cream are plenty. Bottle, put in a cool place, 
and it will keep all winter. 

Miss Agnes Brittin. 

TJirtmann's Spices are Stri&ly Pure. 

(261) 



Try Dicbmann's Self-raising ^Buckwheat. 



CREAM SALAD DRESSING. 

One cup of sweet milk, one-half cup of vinegar, 
four eggs, two teaspoonfuls of mixed mustard, 
one teaspoonful of salt, butter size of an egg, 
pinch of cayenne pepper. Beat all thoroughly, 
and cook in steam bath until thick. Good used 
with celeiy. 

Miss Mary Washburn. 

SOUR CREAM SALAD DRESSING. 
One-half pint of sour cream whipped until 
thick, then acid a little pinch of cayenne pepper, 
a teaspoonful of sugar, the juice of one-half of a 
lemon, and two tablespoonfuls of vinegar. Mix 
thoroughly, and put on ice until wanted This is 
best for vegetables. 



The Coin Baking Towder is the Best. 

(262) 



Chemical Laboratory Rush Medical College, Chicago. 
Wm. Dichmann, Esq., Oshkosh, Wis. ^ _ . 

7)ear Sir: I have examined the can of your Com Baking Powder, and 
I find it to be a pure cream of tartar baking powder and free from alum, 
phosphates and carbonate of ammonia. Yours Respectfully 
y y WALTER S. HAINES, M. D., Prof, of Chemistry. 

To those who may not know of Prof. W. S. Haines we would cheer- 
fullv sav that from a personal acquaintance with him, we know him to 
possess a rare ability as a chemist and to be honorable m the highest 
degree Hence an opinion emanating from him is thoroughly reliable 
and places the Coin Baking Powder among the purest caking powders 
■m qHp T. P. RUSSELL. 

maQe - G. M. STEELE. 



SOUPS. 



Breathes there a man with soul so dead, 
Who ever in his heart has said, 

" We'll have no soup for dinner ? " 
If such there breathe, go mark him well, 
He has no heart, he's but a swell — 

The awful, awful sinner. 



ALMOND PUREE. 
Have a chicken or veal stock, one pound of 
blanched almonds chopped fine, a little lemon 
essence, salt, and a very little thickening. When 
ready to serve add a pint of sweet cream. 

Mrs. G. T. Stamm, 

California. 



Ttichmann's Spices are Strittly Pure. 

(.263) 



Try Ttichmann's Self -liaising 'Buckwheat. 



BOUILLOX. 
A soup bone put on with a gallon of cold 
water, two whole carrots (these important), one 
whole onion, some of the coarser stalks of celery; 
when it comes to a boil set it where it will sim- 
mer all da}- (if it is to be clear). Do not boil 
hard, nor let it stop simmering. An hour, or so. 
before taking off put in a dozen whole cloves, 
allspice, stick of cinnamon, one tablespoonful of 
salt, one-half of a pepper pod. At night set your 
cullender in a stone crock, fold in it a towel, and 
turn into it the contents of your kettle. In the 
morning remove the cake of fat. and it is ready 
for use. Melt it as wanted. 

Mrs. Prof. C. W. Hall. 

BARLEY SOUP. (For Six Persons.) 
Three-fourths cup of pearl barley, one large 
tablespoonful of butter; put butter in soup kettle, 
add barley, and simmer ten minutes, stirring 
often; then add one pint of cold water, let cook 
one hour and a half, and add stock, and water 
required; season to taste with pepper, salt, and 
nutmeg; if you like, you can beat the yolk of an 
egg with a little milk in the soup tureen before 
adding soup. 

Mrs. H. W. Peek. 



The Coin Baking Towder is the Best. 

(264) 



Coin Flavoring Extracts are True Fruit Flavors. 



BEAN SOUP. 
One cup of beans soaked over night; turn off 
water in morning, and put on fresh; add one 
potato, one onion, and about three pieces of pork; 
pepper and salt to taste. Strain through a sieve 
before serving. ^ m 

CHICKEN SOUP. 
Boil one chicken in two quarts of water until 
tender; take chicken out. In a bowl of rich milk 
put two well beaten eggs, roll fine two handfuls 
of crackers, and put in milk. Put broth on back 
of stove, and stir in milk; do not let boil, or it 
will curdle; season well. If you wish more soup, 
and not so rich, two chickens and four quarts of 
water may be used to same amount of milk and 
crackers. Mrs ^ R jENKINS 

CHOCOLATE SOUP. 
Dissolve one-half cup of chocolate in one cup 
of water, acid two and one-fourth quarts of milk, 
sugar, and flavor to taste. When it comes to 
boil add one or two yolks of eggs; beat the 
whites to a snow, and place in small heaps on 
the soup. To be eaten with buttered toast. 

Mrs, W. Gruenwald. 



a 



The Coin 'Baking Powder is the Best 

(265) 



Try Uicbmann's Self- Raising Buckwheat. 

- CLAM CHOWDER. 
Three slices of salt pork cat fine, and fried 
brown in kettle; four good-sized potatoes sliced, 
two large onions sliced, one can of little-neck 
clams; put layers of clams, potatoes, and onions, 
in kettle with salt and pepper; pour over them 
the liquor from the clams, and about one quart 
of water. Cook until vegetables are tender. 

Mrs. E. W. Viall. 

CORN SOUR 
One pint of grated green corn, one quart of milk, 
one pint of hot water, one heaping tablespoonful 
of hour, two tablespoonfuls of butter; salt and 
pepper to taste. Cook the corn in the water 
thirty minutes ; let the milk come to a boil ; mix 
the flour and butter and add a few tablespoonfuls 
of the boiling milk; when perfectly smooth, stir 
into the boiling milk and cook eight minutes; 
add corn, season to taste and serve. 

Mrs. George Bauman. 

POTATO SOUP. 

One cupful of mashed potatoes, three half-pints 
of milk, one tablespoonful of corn starch dis- 
solved in milk; butter and salt to taste, stir in two 
hard boiled eggs chopped fine. 

Mrs. D. C. Buckstaff. 



Dichmann's Spices are Strictly Ture. 

(266) 



Coin Flavoring Extracts are True Fruit Flavors. 



CREAM OF CELERY SOUP. 
Pat one quart of veal stock in the sauce pan 
with six stalks of celery, cut small an onion, a 
few whole peppers and a bay leaf, boil one hour, 
rub through a sieve and add a quart more of veal 
stock, boil again and set back, keep hot, boil 
three pints of cream and put in soup, add a little 
flour to thicken. 

Mrs. A. B. Ideson. 

FISH CHOWDER. (Serve Twelve Persons). 

One-half pound of fat salt pork, four pounds 
of fresh cod or fresh perch, ten good sized 
potatoes, sliced thin, six good sized onions 
sliced thin, one quart of sweet milk, one 
pound of Boston crackers. Cut the pork in small 
pieces, place it in a kettle over a slow fire till 
partly tried out, then cut the fish in pieces and 
place a layer of fish over the pork, then a layer of 
the potatoes, over the fish, then a layer of onions 
over the potatoes, add salt and pepper, then 
another layer of fish, potatoes and onions, salt 
and pepper until all are in the kettle ; put hot 
water over this to cover, let boil one hour, add the 
crackers soaked in cold water, and the sweet 
milk, then serve. Mrs.j.m.Ro^n, 



The Coin 'Baking Powder is the Best. 

267) 



Try Dichmanris Self- Raising Buckwheat. 

ONION SOUP. 
Peel and cut into small pieces three medium 
sized onions, fry them in a little butter until 
tender, but not brown, pour over them a pint of 
stock, add a little salt and cayenne ; simmer for 
fifteen minutes, press the soup through a sieve, 
put it into a sauce pan and acid three table- 
spoonfuls of grated bread crumbs and one-half a 
gobletful of hot cream. Season, and serve with 
small slices of toast. m rs . hurn. 

OX-TAIL SOUP. 

Two ox-tails, two slices of ham, two carrots, 
two turnips, three onions, one head of celery, one 
bunch of savory herbs, one ounce of butter, one 
tablespoonful of salt, three quarts of water. Cut 
up the tails, wash and pat in stew pan with the 
butter, cut the vegetables into slices and put them 
with the herbs, in one-half pint of water and stir 
over a brisk fire until the juices are drawn. Fill 
up the stew pan with water and when boiling add 
the salt. Skim well and simmer very gently for 
four hours, or until the tails are tender. Take 
them out, skim and strain the soup, thicken with 
browned flour. Put back the tails cut in small 
pieces, simmer for five minutes and serve. 

Mrs. C. A. Weisbrod. 



Dichmann's Spices are StriEtly Tare. 

(268) 



HENRY ZINN, 

Bakery apd ^opfeetiopery, 

COR. MAIN AND EAST POLK STREET. 

-=s^ "O-^O" 

BREAD, BISCUITS, SNARS, MACCAROONS, 
AND ALL KINDS OF FANCY BAKING. 

Decker & Richardson, 

CORNER MAIN AND ALGGMA STREETS, OSHKOSH, 

THESE YOU OlflflT. 

WORTH, WEAR, XgfcX CHOICE, AND 

STYLE, STRENGTH, Tgfit CHEAPNESS. 

The combination is offered you in our GREAT STOCK of new 
and fashionable goods, which includes all things new and desira- 
ble for Fall and Winter in 

BOOTS AND SHOES, 

SUPPERS, RUBBERS, OVERSHOES, ETC. 

An examination will show that our stock is especially strong 
in style, besides being unequalled in variety and first m favor 
because of the high grade quality of our goods. 

Nothing will convince like personal inspection that for season- 
able goods and reasonable prices the best place is 

CHHS, HKKSE St SON'S, 

125 MAIN STREET, OSHKOSH. 



QlJENTHER'S pHARMACY, . . . . 



123 MAIN STREET, OSHKOSH. 



Millflrfll WfltPr<I M & Medicines, Chemicals, Toilet 
IflWCidl Hdieib SoapS) Brasher Combs, Perfumeries. 



MISS CARTER, 
— Leading piiner— 



160 MAIN ST., OSHKOSH, WIS. 



WE DO IT * * * 



* THLS IS A BOLD ASSERTION. 




0 WE LIVE UP TO IT? Call at our New 
Laundry and examine our plant. We have 
'machinery. It is made to handle the finest 
fabric. The manufacturers have expended time, 
money and ability in bringing it to absolute -perfec- 
tion. This machinery has no teeth, as manv seem to 
think; the idea is absurd. We want your trade- 
that's what we are here for. Give us 'a chance to 
demonstrate that WE DO IT. 

Qillen Bros.' gteam Laundry 

53 HIGH STREET, OSHKOSH, WIS. 



Try Dicbmann's Self-%amng "Buckwheat. 



TOMATO SOUP. 

Two and one-half pounds of lean beef from 
the round, cut into small pieces and boil one 
hour with a little salt ; cut into small pieces one 
medium sized beet, one carrot, one turnip, two 
onions, and add to the soup after the boiling of 
meat one hour. Then boil one and one-half hours, 
add two quarts of tomatoes and boil fifteen 
minutes. Strain all through a sieve. Heat one- 
quarter of a pound of butter in a spider until 
brown ; when hot mix in three tablespoonfuls of 
flour until smooth. Put the soup on the fire 
after straining, add the butter and flour, one 
desertspoonful of sugar, salt and pepper; stir all 
the time for five minutes. This is to be eaten 
with croutons, arid is delicious. 

Mrs. T. Wall. 

FRENCH TOMATO SOUP. 
One quart of tomatoes, one-half of a carrot, 
one onion, two stalks of celery, two whole cloves, 
one pint of water. Put all together, boil one and 
one-half hours, strain and thicken with one table- 
spoonful of flour, browned with two tablespoon- 
fuls of butter. Miss Clara Pike. 



Ttichmann's Spices are Striftly Pure. 

^269) 



Try TDicbmann's Self- Raising Buckwheat. 



TOMATO SOUP. 

One pint can of tomatoes, season to taste and 
cook up, add one quart of boiling water, one pint 
of milk, and just before adding milk stir in 
tomato one small teaspoonful of soda. Steam 
and serve immediately. Mrs. Geo. Bauman. 

VEGETABLE SOUP. 

Use veal bone and beef bone, let boil one and 
one-half hours, salt and pepper, then add one- 
half a cupful of peas, one carrot, a small onion, 
some cauliflower, celery and parsley. Boil all 
together one and one-half hours, strain through a 
cullender, set back on the stove and let it come 
to a boil, and add the dumplings. 

Dumplings for Soup. — Three eggs, three-quart- 
ers of a cup of flour, three-quarters of a cup of 
milk ; stir well together, take a piece of butter 
the size of an egg and place in a dish on the stove, 
stir in the above and keep stirring until it forms 
a thick dough ; let it cool, add one egg, nutmeg 
to taste, one teaspoonful of sugar, salt ; stir well. 
Drop in tablespoonfuls into soup and boil ten 

minutes. Miss Annie Weidner. 



The Coin "Baking Powder is the Best. 

(270) 



Try Dicbmann's Self-%amng buckwheat. 



DELICIOUS SOUP. 
Take nice soup stock, when hot add oysters and 
let them scald same as a stew. 

Mrs. John Himebaugh. 

WHITE WINE SOUP. 
One bottle of white wine, as much water, two 
tablespoonfuls of flour, six eggs. Stir this well 
together, sweeten to taste, add a few slices of 
lemon, from which the seeds must be removed, 
and a little cinnamon, put over a quick fire and 
beat constantly until it comes to a good boil, 
then strain. To be eaten immediately, or else 

COld With Wafers. Mrs. Richard Guenther. 

CARAMEL FOR COLORING SOUPS. 
Melt one cup of sugar with one tablespoonful 
of water in a frying pan ; stir until it becomes 
a dark brown color, add one cup of boiling water, 
simmer ten minutes, and bottle when cool. Keep 
on hand, and use as needed. 

NOODLES. 

Three eggs, enough flour to make a stiff dough; 
knead as for bread, roll very thin, roll up as for 
roll jelly cake, slice of! very thin with sharp 
knife, put into soup, and let boil up just before 
serving. 

Mrs. Staudexraus. 



THcbtnann's Spices are Siriffly Pure. 

(.271) 



Try Dicbmann's Self- Raising Buckwheat. 



NOODLES. 

For the noodles take one egg. a little salt, four 
tablespoonfuls of sweet milk, two even teaspoon- 
Ms of Coin Baking Powder, flour to make stiff 
enough to roll out; roll thin, and cut in fine 
strips, adding to any soup stock. Cook twenty 
minutes. 

J. f. H. 

BUTTER DUMPLINGS. 

Three ounces of butter, creamed, add one egg 
and three tablespoonfuls of rolled crackers and 
stir ; then add another egg and crackers and re- 
peat same until you have used three eggs. Add 
enough crackers until it drops off spoon. Drop a 
teaspoonful at a time into the soup and cook 
fifteen minutes. Mrs. Stahdenrau& 

POTATO DUMPLIXGS. 

Boil one-half a dozen good sized potatoes ; when 
cold, grate ; then add one tablespoonful of salt, 
one-half pound of flour, two eggs, one slice of 
bread cut in very small squares and browned in 
butter. Mix well and mould into balls, the size 
of an apple. Put into boiling water and boil for 
fifteen or twenty minutes. Serve as soon as 
done. To be eaten with meat o T avv. 

Mks. Sam Eckstein. 



The Co iii ^Baking Powder is the Best. 

(272) 



Chemical Laboratory Rush Medical College, Chicago. 
Wm. Dichmann, Esq., Oshkosh, Wis. m 

Dear Sir - I have examined the can of your Com Baking Powder, and 
I find it to be a pure cream of tartar baking powder and free from alum, 
phosphates and carbonate of ammonia. Yours Respectfully 
p p WALTER S. HAINES, M. D., Prof, of Chemistry. 

To those who may not know of Prof. W. S. Haines we would cheer- 
fullv sav that from a personal acquaintance with him we know him to 
possess a rare ability as a chemist and to be honorable m the highest 
decree Hence an opinion emanating from him is thoroughly reliable 
and places the Coin Baking Powder among the purest Dating po wders 

maae - G. M. STEELE. 



VEGETABLES. 



All hail to good health! You never can buy it, 
^Though many, by using a vegetable diet, 
Have lived a long life, with nerves steady and quiet 
Then listen to wisdom, ye people, and try it. 



ASPARAGUS. 
Break in two-inch pieces, wash and drain, drop 
into hot water enough to cover, and boil until 
tender; then add two-thirds cup of milk or cream; 
salt, pepper, and butter to taste. Serve with 
crackers or toasted bread. 

Mrs. Neville. 



Dichmann' s Spices are Strittly Ture. 

(273) 



Coin Flawing Extracts are True Fruit Flavors. 



POPE AXD BEAXS. 
Soak three pints of beans over night; in the 
morning rinse well, and put in a bean jar. with 
one and one-half pounds of salt pork m the 
center; add one tablespoonful of molasses stirred 
into one cup of hot water; put thin slices of salt 
pork on top. and fill the jar with boiling water; 
keep moist with boiling water. To be good must 
be baked from ten to twelve hours. 

Mrs. A. B. Craxe. 

PORK AXD BEAXS. 
One quart of beans, one pound of salt pork; 
soak the beans over night: boil the beans until 
the skin cracks, strain off the water; place a piece 
of salt pork in the bottom of bean jar. then a 
layer of beans, alternately, with pork on top; add 
one tablespoonful of molasses, if desired; pepper 
to taste : no salt is required if pork is salt enough. 
Fill the jar with cold water, cover, and bake 
twenty-four hours; add cold water every half 
hour while baking. Mrs. h. m. Haraiox. 

copy. 

Take six or eight ears of corn, cut from cob. 
cover with hot water, and boil; when clone add 
salt, butter, one cup of cream or milk, and one 
well beaten egg. Serve at once. 

Mrs. XEYrLLE. 



The Coin Baking Voider is the Best. 

(274:) 



Coin Flavoring Extracts are True Fruit Flavors. 



GREEN CORN PATTIES. 
Grate one dozen ears of green corn, acid one 
teaspoon ful of pepper, two teaspoonfuls of salt, 
tour eggs beaten separately, two tablespoonfuls 
of flour; add the beaten whites the last thing. 
Drop in spoonfuls into a hot spider, with plenty 
of butter and lard (equal parts are best), and fry 
brown. Must be eaten as soon as fried. 

Mrs, G, B. Adams. 

CABBAGE. 

Cut cabbage fine, in slices, put in a dish and set 
on back of stove to wilt; then make a dressing of 
one cupful of sour cream, one beaten egg, salt 
and pepper to taste. Boil up and pour hot over 

Cabbage. Mrs. S. B. Lawrence. 

A NICE WAY TO COOK CABBAGE. 

Boil cabbage in salt and water until perfectly 
tender; drain off water, chop and season with 
salt, pepper and butter. Put in a buttered baking 
dish and moisten well with milk or cream ; cover 
with bread crumbs and bits of butter, put in the 
oven and brown. Onions are nice cooked the 
the same way. Mrs - Sp ~ n t 

^ Buffalo, N. I . 



Dichmann's Spices are Strittly Turn. 

(275) 



Coin Flavoring Extracts are True Fruit Flavors. 



CAULIFLOWER. 
Boil cauliflower in salted boiling water until 
tender. Make a dressing of piece of butter size 
of an egg, one tablespoonful of flour, add hot 
milk, and boil until it thickens. Before pouring 
over cauliflower beat in the yolks of two eggs, 
and add a little nutmeg. 

Mrs. Sam. Eckstein. 

SCALLOPED ONIONS. 
Boil onions in salted water until tender, sepa- 
rate, and put alternate layers of onions and bread 
crumbs, seasoning with butter, pepper, and salt, 
until the dish is full, having first and last layers 
of bread crumbs; acid one cup of cream or milk 
dot with butter, and bake brown. 

Mrs. Bishop. 

FRIED TOMATOES. 
Peal and slice ripe tomatoes, roll in flour, sea- 
son with pepper and salt, and fry in butter. 

Mrs. Clara Bishop. 

CREAM POTATOES. 
Cut potatoes in small balls or dice, cook in 
boiling water until tender; turn off water, cover 
potatoes to keep in the steam while dressing is 
made; pour cream, thickened with a little flour 
and well seasoned, over potatoes. 

Mrs. R. C. Brown. 



The Coin Baking Towder is the Best. 

(276) 



Try Dichmann's Self -Raising 'Buckwheat. 



CREAM POTATOES. 
Four good-sized potatoes boiled in skins; peel, 
cut in dice, and put in frying pan. Make cream 
by boiling one coffeecup of milk, one tablespoon- 
ful of butter; salt and pepper to taste, and 
thickening with two teaspoonfuls of flour. Pour 
cream over potatoes, and heat through. 

Miss Maggie Williams. 



ESCALLOPED POTATOES. 
Fill the bottom of a buttered baking dish with 
raw sliced potatoes, put on small pieces of butter, 
dredge with flour, and sprinkle with pepper and 
salt; then add another layer of potatoes, and so 
on, till the dish is full; cover with milk. Bake 
three-quarters of an hour. 

Miss Mattie Goe. 



STUFFED POTATOES. 
Bake large smooth potatoes, cut off one end, 
leaving it like a lid, and with a fork remove the 
inside, leaving the jacket whole; season the 
potato with salt, pepper, and a little butter; then 
put back into the jacket, and bake ten minutes. 

Mrs. F. G. Foote. 



Dicbmann's Spices are Striclly Pure. 



1277) 



Try T>ichmaniis Self -Raising Buckwheat. 



DRESSING FOR RAW TOMATOES. 
Yolks of four eggs (beat a long time in Key- 
stone); add small half cup of butter, beat again; 
one teacup of cold water, one-fourth teaspoonful 
of mustard, one-fourth cup of vinegar, one-half 
teaspoonful of salt, little red pepper, one table- 
spoonful of sugar, small tablespoonful of corn- 
starch in cold water. Put on stove in rice boiler, 
and cook, but not boil, until thick and smooth, 
and cornstarch cooks, then beat well again. Can 
add cream when cold. 

Mrs. Charles H. Comstock. 

STUFFED TOMATOES. 
Cut top off tomatoes, take out pulp, and boil 
with a little chopped onion, salt, pepper, and 
butter until thick; then chop any cooked meat 
very fine, and pour the dressing over the meat, 
fill the tomatoes, put on tops, bake fifteen 
minutes, and serve. 

Mrs. F. B. Barnes. 

FRIED TOMATOES. 
Slice large smooth tomatoes quite thick, wipe 
dry, dip in egg. then in crumbs; season, and fry 
in butter or lard. 

Mrs. S. B. Lawrence. 



The Coin taking Powder is the Best. 

(278) 



Try Dicbmann' s Self-liaising ^Buckwheat. 



STUFFED TOMATOES. 

Six good-sized smooth tomatoes, one-half pound 
of tender raw steak, one coffeecup of bread 
crumbs, butter size of small egg; rub the butter 
into the bread crumbs, and season to taste; chop 
meat very fine; slice top off tomato, and take out 
pulp; mix tomato pulp, meat, and bread together, 
and fill tomato shells; put top on, and bake slowly 
for two and one-half hours. Very good with 
meat omitted. 

Mrs. Marie Lines. 

CURRY OF VEGETABLES. 

One onion, one sour apple, one pint each of 
carrots, turnip, and celery cues, one teaspoonful 
of curry powder, two teaspoonfuls of salt, one- 
half teaspoonful of pepper, one pint of milk, or 
stock, two tablespoonfuls of flour. Mince onions, 
pare apple, and cut in thin slices; melt two or 
three tablespoonfuls of butter, when it bubbles 
add onion and apple, stir two minutes, then add 
vegetables; stir often until it browns; mix flour 
with vegetables and seasoning, add to the butter, 
mix well, add the milk or stock, cover, and 
simmer one hour. Serve with border of boiled 
rice. 

Miss Clark. 



Uichmann's Spices are Siritily Pure. 

(279) 



Try TDichmanris Self- Raising Buckwheat. 



The Coin "Baking Powder is the Best. 

(280) 



Chemical Laboratory Rush Medical College, Chicago. 
W %2? S^\a« 2 e.ami«fthe^n of your Coin Baking Powder and 

made. G m. STEELE. 



CONFECTIONERY. 



" To make it one must have a spark of genius." 



FRENCH CREAM. 
A number of kinds may be made, with the fol- 
lowing recipe for the foundation: Two pounds 
of XXX, or confectioner's sugar, white of one 
egg, and an equal amount of water, one teaspoon- 
ful of flavoring, or juice of two oranges, may be 
used in place of the water and flavoring. 

Mrs. C. R. Boardman. 



Dichmann's Spices are Strictly Ture. 

(281) 



Coin Flavoring Extracts are True Fmit Flat 



vrs. 



CHOCOLATE CREAMS. 
Take the French creams and mould into cones 
with the fingers, and as moulded lay on oiled 
paper, or a buttered plate, until next day, or 
make in the morning and leave until afternoon; 
then melt some of the best confectioners choco- 
late in a small basin set in another basin of boil- 
ing water; when melted take one cone at a time 
on a fork, or hat pin, roll well in the chocolate, 
then slip off onto an oiled paper, and set it aside 

t0 ]iardeU - Mrs. C. R. BoaedmA*. 

COCOANUT CREAMS. 
Take the French creams before all of the sugar 
has been worked in, and work in as much cocoa- 
nut as possible; if fresh cocoanut is used more 
sugar will be needed, if the prepared, less sugar 

and m0uld ' Mrs. C. R. Boatman. 

WALNUT CREAMS. 
Take the French creams and mould into cubes 
with the fingers; crack as many nuts as you think 
you will need, being careful to get the meats out 
in whole halves, if possible; then press a walnut 
on each cone; if the meat does not stick readily 
brush the cone over with the white of an egg, or 

Water ' Mrs. C. R. Boardman. 

The Coin Baking Towder is the Best. 

(282) 



Coin Flavoring Extracts are True Fruit Flavors. 



MAPLE CREAMS. 

The same as for cocoanut creams, using grated 
maple sugar in place of the cocoanut. 

A delicious variety may be made by mixing 
into the French creams while soft figs, citron, 
currants, seeded raisins, or any kind of nuts 
chopped fine; or take a small piece of the cream 
and press into the center of opened dates or figs. 

Mrs. C, R. Boardman. 

BUTTER SCOTCH. 
One cup of molasses, one cup of sugar, a good 
half cup of butter, pinch of soda. Boil until 
when tried in water it is crisp; pour into buttered 
pans, and when nearly cold cut into squares. 

Mrs. C. R. Boardman. 

CREAM CANDY". 
One pint of white sugar, one tumbler of water, 
two tablespoonfuls of vinegar, one teaspoonful of 
cream tartar; flavor with vanilla. Boil until it 
crisps in water, take from stove, add the vanilla, 
and when cool pull until white and porous. 

Mrs. R. W. Chester. 

CHOCOLATE CARAMELS. 
One cup each of molasses, brown sugar, milk, 
and butter, one-half cake of baker's chocolate. 

Boil until thick. Mrs, W. W. Waterhouse. 



Diehmanris Spices are StriMy Ture. 

(283) 



Coin Flavoring Extracts are True Fruit Flavors. 



V AXILLA CREAMS. 

One cup . of sweet cream, two cups of light 
brown sugar, one tablespoonful each of butter 
and vanilla. Cook twenty minutes, stirring 
gently; put in greased pan. and mark in squares. 

Mrs. W. G. Maxcey. 

FUDGES. 

One-eighth cake of baker's chocolate, two cups 
of sugar, one cup of milk, butter size of a walnut. 
Let boil; when it thickens try in water; put in 
tins, and mark off in squares. 

Miss Franc Clifford. 

CREAMED FUDGES. 

Two cups of granulated sugar, one-fourth cake 
of baker's chocolate, one-half cup of milk or 
cream, one-half cup of water, butter size of an 
egg. Cook until tbey collect in water, then let 
them stand until cool; then stir until creamy. 

Katie Xoyes. 

MOLASSES CAXDY. 

Two cups of molasses, one cup of sugar, one 
large teaspoonful of butter, one teaspoonful of 
vanilla. Cook at least ten minutes; put on a 
greased platter, cool, and pull. 

Miss Libbie Waters. 



The Coin Baking Towder is the Best. 



Try Dicbmann's Self -%ai$ing "Buckwheat. 



NUT TAFFY. 
Two pints of maple sugar, one-half pint of 
water, or just enough to dissolve sugar; boil until 
it becomes brittle by dropping in water; just 
before pouring out add one tablespoonful of vine- 
gar; line a buttered dish with hickorynuts or 
pecan meats; pour taffy over them. 

CREAM PEPPERMINT TAFFY. 
Three pounds of confectioners A sugar, one- 
half teaspoonful of cream tartar dissolved in 
water. Boil till it balls when dropped in water; 
when partially pulled put in twelve drops of 
peppermint oil; after it is pulled cover with 
powdered sugar. 

1 Oaks & Read. 

PEAXUT CANDY. 
Two cups of molasses,, one cup of sugar, one 
cup of water, one-half cup of vinegar (scant), 
butter size of an egg. Boil until brittle, then stir 
in peanuts, and pour on greased plates. English 
walnut or hickorynut meats may be used. 

Mrs. R. W. Chester. 



THcbtnann's Spices are Smelly Pure. 

(.285) 



Try TUchmann's Self- Raising Buckwheat. 



SALTED ALMONDS. 
Shell and blanch almonds, put in baking pan 
with one even teaspoonf ul of butter to each 
pound of nuts; bake slowly until a light brown; 
stir until each almond is nicely oiled with butter, 
take from oven, dust quite thickly with salt, turn 
into a cool dish, and put in cool dry place to 
harden. Mrs r c Brown . 

MACAROONS. 
One-half pound of Heid's Paste (or one pound 
of blanched almonds and one and one-half 
pounds of sugar), three-fourths pound of sugar, 
whites of four eggs. Mix paste and sugar well 
together, work in whites of eggs, beat with a 
paddle, spread on paper, dampen the top w T ith 
water, bake with a slow fire. Chocolate maca- 
roons may be made the same by adding one-half 
pound of sweet chocolate, or one-fourth pound 
of baker's chocolate; sprinkle with granulated 

Sugar. Mrs. Sam. Gulliford. 

KISSES. 

One coffeecup of sugar, white of one egg ; 
flavor; stir sugar and egg together, clip out on 
buttered paper, and bake twenty minutes. 

Mrs. W. W. Waterhouse. 



The Coin "Baking Powder is the Best. 

(.286) 



Try Uichmann's Self -leaking 'Buckwheat 



HICKORYNUT MACAROONS. 
One-half pound of chopped hickorynut meats, 
one-half pound of granulated sugar, one table- 
spoonful of flour, one teaspoonful of Coin Baking 
Powder, and the whites of three eggs not beaten. 
Mix, and drop on buttered paper some distance 
apart; bake in moderate oven about one-half hour. 

Mrs. M. H. Eaton. 



i; 



Dicbmann's Spices are Stiffly Pure, 

(287) 



Try TDichmann's Self- Raising Buckwheat. 



The Coin 'Baking Powder is the Best 

(288) 



Chemical Laboratory Rush Medical College, Chicago. 

WM bS>V C ™ N of your Coin Baking Powder and 
I find It tc Toe a pure cream of tartar baking powder and free from alum, 
p^pnatesan/earbonateo^ 

nosiest a rare ability as a chemist and to be honorable m the highest 
ge^ee He£ce an opinion emanating from him is thoroughly reliable 
and places the Coin taking Powder among the purest bakmg^owders 
made. G. M. STEELE. 



HINTS TO HOUSEKEEPERS. 

« Never try a new dish for company." 

To prevent doughnuts from soaking the fat, or 
lard, mix the sugar with the milk, and let stand 
a little while, then beat the egg, and add with 
the rest. 

Vinegar added to the water for boiling any 
kind of fish (except salt fish) hardens the flesb 
and is a great improvement. The French cooks 
always do this. 



Dicbmcmn's Spices are Stri&ly Ture. 

(289) 



Coin Flavoring Extracts are True Fruit Flavors. 



Ten common-sized eggs weigh one pound. 
One quart of sifted flour, well heaped, weighs 
one pound. 

Two teacupfuls of coffee A sugar weigh one 
pound. 

Two level teacupfuls of granulated sugar weigh 
one pound. 

Two teacupfuls of soft butter, packed, weigh 
one pound. 

One and one-third pints of powdered sugar 
weigh one pound. 

Two heaping cupfuls of powdered sugar weigh 
one pound. 

One pint of finely chopped meat, solidly packed, 
weighs one pound. 

One pint of coffee A sugar weighs twelve 
ounces. 

Soft butter size of an egg weighs two ounces. 
One pint of best brown sugar weighs thirteen 
ounces. 

One pint of granulated sugar weighs fourteen 
ounces. 

Four teaspoonfuls equal one tablespoonful. 
Sixteen tablespoonfuls equal one-half pint. 
One wineglassful equals four tablespoonfuls. 



The Coin Baking Towder is the Best. 

(290) 



Coin Flavoring Extracts are True Fruit Flavors. 



One teacupful equals two gills. 
Four teaeupfuls equal one quart. 
A common-sized tumbler holds about one-half 
pint. 

To test the heat of lard put in a piece of bread, 
and if it browns while you count sixty the fat is 
hot enough for raw material. If it browns while 
you count forty it is right for food prepared from 
cooked material, as croquettes. 

Keep a memorandum book, or slate, in the 
kitchen, on which to write a list of things needed 
for table and kitchen use. 

Sweet pickles can be made at any time by tak- 
ing peach, pear, plum, or apple preserves, pouring 
hot spiced vinegar over them, and letting stand a 
few days. 

When making currant jelly save a can of juice 
to make jelly in the winter; it will taste as fresh 
and delicious as when made in its season. 

Eabbit and squirrel should be soaked in sale- 
ratus water, with a. little salt in, over night. 

Chicken drippings are excellent for greasing 
tins. 

To make a gravy brown a little flour in a clish 
with hot lard; stir constantly, pour on boiling 
water, and season. 



Dichmann's Spices are Stri&ly Tare. 

(291) 



Coin Flavoring Extracts are True Fruit Flavors, 



To prevent salt from caking, to one cup of salt 
nse one teaspoonful of cornstarch; heat over fire. 

To keep eggs, to one pint of salt add one pint 
of fresh lime and four gallons of water; immerse 
the eggs in this. 

To remove machine oil wash in cold soap and 
water; or rub butter or lard on the spots before 
wetting. 

A few beans of coffee burned on coals serve as 
a deodorizer, as do also spices thrown on hot coals. 

Chip ice with a large steel shawl pin. 

Cut hot bread with a hot knife. 

To take out iron rust squeeze lemon juice on 
the spots, cover with salt, and place in the hot 
sun. This will also take ink spots out of white 
goods. 

Lemon juice will whiten frosting; cranberry or 
strawberry juice will color it pink; the grated 
rind of an orange strained through a cloth will 
color it yellow. 

To remove the brown stains from basins, bowls, 
etc., dip a cloth into powdered chalk, pour on a 
few drops of ammonia, and rub. 



The Coin Baking Towder is the Best. 

(292) 



T. hUCK, 



PHOTOGRAPHER, 



49 MAIN ST. 
OSHKOSH, AaZIS. 



ALL WORK DONE AT THIS STUDIO IS 

QudRflNTEED FIR5T-QL/155. 



RECEIPT FOR HOliES. 



If your boy's stockings are so full of holes that 
they cannot be darned, go to the Utica Clothing 
Store and buy the celebrated Fast Black Shaw-Knit 
and you will have a long rest from darning. These 
are the best stockings made. 



RECEIPT FOR UIORNOUT CLtOTHES 



Take your boy to the Utica Clothing Store 
and get new ones, Strictly One Price, and you are sure 
of getting the worth of your money. We cordially 
invite you to try it. 141 Main Street. 



Use pau/i? Soap. 



Absolutely Pure, and is sure to please the most 
particular or fastidious person. 

For sale by every grocer in the city. Try it. 



Try TUchmann's Self- Raising Buckwheat. 



Dicbmann's Spices are Striftly Ture. 



Chemical Laboratory Rush Medical College, Chicago. 
phosphates and carbonate ^^^J^^^C^Uy. 

lis 

made. G. M. STEELE. 



MEDICINAL. 

"Twenty women, with remedies new, 
Bother my wife, the whole day through. 
Sweet as honey, or bitter as gall, 
Poor old woman, she takes 'em all. 

— Will Carleton. 

BLACKBERRY CORDIAL. 
Pour one pint of boiling water on two quarts 
of blackberries, mash and strain; add one-half 
pound of loaf sugar, one ounce each of cloves, 
cinnamon, allspice, one nutmeg. Boil for one- 
half hour; then add one-half pint of best French 
brandy. Dose for child from one-fourth to one- 
half teaspoonful, adult one teaspoonful. Very 
good for bowel trouble. ^ ^ ^ 



Dichmami's Spices are Stri&ly Pure. 

(.293) 



Try Dichmann's Self -Raising Buckwheat 



TOXIC. 

One good sized pineapple, one pound of 
granulated sugar, one quart of good whiskey, 
pare and slice the pineapple, put in two quart 
fruit jar. sprinkling the sugar through it. Pour 
on the whiskey, cover closely and let stand four 
days. Take a small wineglassful each morning. 

Mrs. M. B. Parkinson. 

Brooklyn, 

TO CURE HIYES. 
One part cream tartar, two parts sulphur, stir 
into molasses. Take one teaspoonful for three 
mornings in succession, omit for three mornings, 
then take again. 

COUGH MIXTURE. 
One pint of sherry wine, two ounces of strained 
honey, one ounce of oil of tar. 

COUGH REMEDY. 
One pint of good whiskey, one-half pound of 
rock candy, one ounce of glycerine, three lemons. 
Heat the rock candy and glycerine until the 
candy is dissolved; then, before it is quite cold, 
add the whiskey, and lastly the juice of lemons. 
Dose, one tablespoonful several times a day. 

Mrs. A. B. Ideson. 



The Coin "Baking Powder is the Best. 

(294) 



Try Dichmanu's Self -liaising ^Buckwheat. 



TO PURIFY THE BLOOD. 

One and one-half ounces Epsom salts, thirty 
grains iodide of potassium, one quart of soft 
water. Take a wineglassful night and morning. 

" NORMAN'S LINIMENT;' 

Two ounces of origanum, one ounce each of 
oil spikenard, aqua ammonia, spirits of turpentine^ 
and sweet oil, one-half ounce each of camphor 
and castile soap, one pint of alcohol. Good for 
man or beast. 

LINIMENT. 

Three ounces of spirits ammonia, two ounces 
of ether, one and one-half ounces each of gum 
camphor and laudanum, one-half dram oil of 
cloves, one quart of alcohol, one ounce of best 
cayenne pepper; steep in one pint of water. 

HOT APPLICATION. 
One cup of lard, three tablespoonfuls of turpen- 
tine, five cents' worth of gum camphor; blend all 
together, heat, and rub on, then cover with flannel. 

TO STOP HICCOUGHS. 
Take a piece of loaf sugar which has been 
moistened with vinegar. 



Hicbmann's Spices are SiriMy Pure. 

(295) 



Try Uichmanris Self- Raising Buckwheat. 



TO STOP VOMITING. 

One teaspoonful of paregoric, three teaspoon- 
fuls of water, one-fourth teaspoonful of soda; use 
every twenty minutes. 

Or, use coif ee made of parched corn. 

GRANDMOTHER'S CARROT SALVE. 
One large carrot grated and fried brown in one- 
half cup of lard; strain, and let cool. One of the 
most healing salves known. 

CHILLBLAINS AND SORE FEET. 

Salt water, very hot and very salt, three nights 
rubbing smartly with the hand. 

Use socla for corns, lame joints, and sore feet 
generally, and apply glycerine lotion. 

GLYCERINE LOTION. 

For feet, one ounce of rose water, two ounces 
of alcohol, three ounces of pure glycerine. 

DIARRHOEA MIXTURE. 
Equal parts of laudanum, spr. camphor, and 
tr. peppermint; ar. syr. rhubarb, two parts; tea- 
spoonful in one-half glass of water. 



The Coin ^Baking Powder is the Best. 

(296) 



Chemical Laboratory Rush Medical College, Chicago 

WM. Dichmann Esq. , 0 ^% h :JYl s ^ n ot your Coin Baking Powder and 
Dear Sir: I have cammed the can o^ou ^ from almn _ 

I find it to be a pure cream oftartarbaK mg P Respectfully, 
phosphates and carbonate of amtnotua^^Vo^^ ^ ^ q{ chemistry> 

To those who may not ^ofa^ 
fully say that from a Phonal ac^aintance » e ^ ^ h 

possess a rare ability as a ehemis an d to d ^ thor hly reh able 
d aSr P W H sThe Co n in° SaSn^ToTdlr fmong the P-st^al<mg powders 
made. G. M. STEELE. 



FOR THE TOILET. 



"Cheerfulness and content are great beautifiers, and are 
famous preservers of good looks." ^ 



CAMPHOR ICE. 
Five cents' worth each of gum camphor, white 
wax. and spermicetti, ten cents' worth of olive 
oil; blend over hot water. 

TO REMOVE TAN. 
Two parts each of glycerine and rose water' 
ono part of citric acid. 

FOR THE HANDS. 
Thirty drops of carbolic acid, one ounce of 
glycerine, three ounces of rose water; rub m after 
washing hands. _ 
Dichmann' s Spices are StriMy Ture. 



(297) 



Coin Flavoring Extracts are True Fruit Flavors. 



MADAME TALE TELLS "HOW TO PROPERLY 
■ WASH THE FACE." 

There seems to be a question in the minds of 
the majority of people as to the use of hot or cold 
water for washing the face. Now, according to 
my way of thinking. I cannot understand how 
any rational person can hope to properly wash 
the face without soap and hot water. Washing 
the face in cold water is apt to produce porous, 
coarse skin, from the fact of its hardening the 
secrections in the pores, and preventing the exu- 
dations of unclean matter. To properly wash 
the face I recommend the use of very hot water 
and my excelsior complexion soap. Hot water 
has a tendency to soften any calous substance so 
apt to clog up the pores and sweat glands, which 
is the cause of an unhealthy skin, in many cases. 
The face should be washed twice daily, viz: 
morning and night, upon rising, aud before retir- 
ing; rinse the soap off with luke warm water, and 
dry gently with a soft towel. Never rub the face 
with a rough towel, as this will eventually cause 
the skin to thicken, and, as well, make flabby 
flesh by disarranging the muscles and associating 
ligaments, etc. After washing thoroughly with 

The Coin Baking Towder is the Best. 

(298) 



Coin Flavoring Extracts are True Fruit Flavors. 



hot water cold water may be clashed upon the 
face, so as to quickly close the pores, and prevent 
the evaporation of the fluids. 

THE HAIR. 

Usually, hair which is brushed night and morn- 
ing, and the ends kept clipped, will require little 
extra care to preserve its beauty and cleanliness. 
The brush is much more efficient than the comb, 
and there comes a time when neither will meet 
the requirements, and a careful washing of the 
hair and scalp is necessary. This will be rendered 
easier if a little ammonia or borax is added to the 
water, which should be merely warm, neither hot 
nor cold. Another excellent way is to use an egg 
thoroughly beaten, and well rubbed into the roots 
of the hair, which, of course, must be immediately 
and carefully rinsed, else the last condition will 
be worse than the first. An occasional shampoo 
will be found to be a necessity, and it is said an 
excellent one may be made of salts of tartar, 
white castile soap, bay rum, and soft water. The 
salts will remove dandruff, the soap will soften 
and clean the hair, and the bay rum will prevent 
taking cold. 

Selected. 



Dichmann's Spices are Strictly Ttire. 

(299) 



Coin Flavoring Extracts are True Fruit Flavors. 

EXCELLENT FOR THE HAXDS. 
Equal parts of witch-hazel, rose water, and 
glycerine. 

TO CLEAN HAIR-BRUSHES. 

Use spirits of ammonia and cold water; wash 
well, nibbing with another brush is best; shake 
well, and rinse in salt water to make stiff. 



The Coin Baking Towder is the Best. 

(300) 



Chemical Laboratory Rush Medical College, Chicago 
phosphates and cartH^Wagm^ 

made, q, m. STEELE. 



MISCELLANEOUS. 



"However full, with something more we fain the bag 
would cram." 

TO CLEAN KID GLOVES. 

One-half ounce each of chloroform and sulphate 
of ether, one ounce of carbonate of ammonia, one 
quart of deodorized benzine. ^ q g ^ 

SILVER POLISH. 
Five cents' worth of Spanish whiting,, one 
spoonful each of ammonia, alcohol, and sweet 
oil; roll into egg-shaped balls, and bake dry 

Mrs. J. J. Moore. 



Ttichmann's Spices are Stiffly Pure. 

1301) 



Try THcbmantfs Self- Raising Buckwheat 



FLOATERS IN TTIXTER. 
The lily of the valley can be as easily forced as 
the hyacinth, and its exquisite beauty and frag- 
rance can be enjoyed at Christmas as well as in 
the month of May. Take large clumps of flower- 
ing roots and plant them in the richest of loam 
and manure, and plunge the boxes, or pots, out of 
doors where they will freeze hard. The latter 
part of November they can be brought into the 
house, and thawed out gradually; when thawed 
place the pots in saucers, and fill them night and 
morning with boiling water, keeping them in the 
warmest place, with a moist atmosphere. The 
mantle-piece, or a kitchen range, is a good place 
for them, as much light is not essential for them. 
When in bloom they can be kept in any place 
desired, provided it is not a cool one. The same 
crowns will not bloom another season, but can be 
planted out of doors, and in two years will bloom 
again. 

Miss Edith Randall. 

POTPOURRI. (Very Nice.) 
Fill a large dish with alternate layers of freshly 
gathered rose leaves and salt; let stand five clays, 
stirring twice a clay; then add three ounces of 



The Coin "Baking Powder is the Best. 

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I 



Coin Flavoring Extracts are True Fruit Flavors. 



powdered allspice and one ounce of bruised stick 
cinnamon, and let stand one week; then turn into 
your jar, and make a mixture to pour over it of 
one grated nutmeg, one heaping teaspoonful each 
of ginger and cloves, a little ginger root sliced, a 
little lemon peel, ten grains of musk, some freshly 
dried lavender, any essential oils you like, and 
cologne or rose water enough to moisten; shake 
often. It can be moistened with either cologne 
or rose water from time to time, as it dries out. 

Mrs. R. P. Finney. 

LIGHTNING CLEANING FLUID. 
One-half gallon of gasoline, one-half ounce of 
alcohol, one-fourth ounce each of bay rum, sulph- 
uric ether, chloroform, and aqua ammonia, one 
and one-sixteenth drams of powdered borax. 

Miss Jennie Gile. 

FURNITURE POLISH. 
Dissolve one-fourth ounce of butter of antimony 
in four ounces of water, and shake well; add three 
ounces of turpentine (eq.), one ounce of alcohol, 
one-half ounce each of aqua ammonia and ben- 
zine, one-half pint of raw linseed oil. 

Mrs. Hinman. 



Dichmann's Spices are Strittly Ture. 

(303) 



Coin Flavoring Extracts are True Fruit Flavors, 



SOAP BUBBLES. 

Three-fourths pint of soft water boiled and 
cooled, one-fourth ounce of castile soap; put in a 
bottle on back of stove until soap is dissolved, 
then add eight ounces of glycerine. This makes 
large firm bubbles which last a long time. 

Mrs. J. J. Spragub. 

CLEANSER. 

One quart of deodorized benzine, one-half ounce 
of chloroform, one-fourth ounce each of sulphate 
ammonia and ether. . Excellent for gloves, silks, 
woolens, etc. 

Mrs. H. W. McKoy. 



The Coin Baking Towder is the Best. 

(304) 



